If you’re looking to brighten up rice and add some fantastic flavor, this turmeric rice recipe will do it. Made with garlic, ginger, and, of course, turmeric powder, it’s hard not to be impressed by the vibrant and aromatic qualities of this yellow rice.
Turmeric has been used for thousands of years in Southeast Asia, with turmeric root being used in cuisine in the form of organic turmeric powder or turmeric tea. The active ingredient in turmeric, curcumin, is what gives turmeric its bright yellow appearance. It’s also why turmeric has so many wonderful health benefits.
Turmeric has both anti-inflammatory and immune-boosting properties, helping individuals relieve symptoms from ailments like arthritis to preventing diseases such as cancer. This is why using the turmeric spice in a rice recipe like this isn’t just for improving the taste but also the healthfulness of the rice as well.
To make this turmeric rice, you’ll want to use basmati rice for the best texture. Basmati rice tends to be a type of long grain rice and isn’t as sticky as the kind of rice you see in Chinese cuisine.
The rice is cooked with coconut milk, onion, garlic, and grated ginger for maximum flavor and appeal. You can easily pair this turmeric rice recipe with any kind of lean protein or simply mix in cooked veggies for a vegetarian meal.
Cook time: 25 minutes
Prep time: 5 minutes
- 1 1/2 tbsp olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tbsp fresh grated ginger
- 1/2 tsp salt
- 1 cup basmati rice rinsed and drained
- 1 1/2 tsp ground turmeric
- 7 oz lite coconut milk
- 1 1/4 cup water
- fresh basil chopped to garnish
- Place a medium saucepan over medium heat. Add the olive oil and, once warm, add the onion. Sauté for about 5 minutes or until the onion is translucent. Add the garlic, ginger, and salt. Stir to combine and sauté for about 30 seconds.
- To the saucepan, add the rice and turmeric. Stir everything together until evenly combined, then let the rice cook in this mixture for a couple of minutes, stirring frequently so that the rice doesn't burn.
- Pour in the coconut milk and water, stir, then raise the heat to high so that the mixture comes to a boil. Once it has come to a boil, adjust the heat to low and cover the saucepan.
- Cook the rice for about 15 minutes, or until all of the liquid has reduced and been absorbed. When serving, use a fork to fluff the rice. Garnish with fresh chopped basil.
Recipe adapted from mysequinedlife.com