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4.94 from 15 votes

Turmeric Rice

Add color to your meals with this vibrant yellow turmeric rice! It's easy and quick to make, and goes so well with curries, grilling recipes, and chicken.
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
10 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic crushed
  • cups long-grain rice I use basmati
  • teaspoon ground turmeric
  • 1 teaspoon salt
  • water to cover the rice by ½ inch
  • 2 small bay leaves optional

Instructions

Stovetop method:

  • Properly wash the rice under running water until the water runs CLEAR to get rid of the starch, and then soak it in cold water for 15 minutes.
  • Heat the olive oil on medium heat in a pot, when the oil is hot (but not smoking!) saute the diced onion until soft and translucent. Then add the garlic and cook for a minute.
  • Add the rinsed, soaked, and drained rice, salt, and turmeric, mix and cover with water. You want the water to cover the rice by 1/2 inch or 1cm. Add the bay leaves if using.
  • Bring the water to a boil, then lower the heat down to the lowest setting possible, cover with the lid and set your timer to "10 minutes".
  • After 10 minutes, remove the pot from heat but don't remove the lid. Leave the pot undisturbed for 10 minutes. Remove the lid, and fluff the rice with a fork.

Instant Pot method:

  • Rinse the rice very well under running water until it runs clear. No need to presoak the rice here.
  • Press on the SAUTE button, and add the olive oil. When the oil is hot (but not smoking!), saute the diced onion until soft and translucent. Then add the garlic and cook for a minute.
  • Add the rice and turmeric, season with salt and cover with water so that it covers the rice by 1/2 inch. Add the bay leaves if using. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
  • The Instant Pot will come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released for 10 minutes then release the rest of the steam. Remove the lid and fluff with a fork before serving.

Video

Notes

  • The key to this recipe is to wash the rice VERY well. You need to get rid of the starch as much as possible.
  • Feel free to skip the onion and garlic, if you want a plain version of this yellow rice. Or to add more flavor, you can use vegetable or chicken stock, and add vegetables such as frozen or fresh diced carrots, green beans, and peas.
  • Store the yellow rice in the fridge in an airtight container for up to 4 days.
  • This rice freezes well in a freezer-safe container for up to 3 months. Reheat in the microwave.
  • If you're cooking turmeric rice in the Instant Pot, you don't need to presoak it.

Nutrition

Calories: 360kcal | Carbohydrates: 123g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 694mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Calcium: 37mg | Iron: 1mg