Turmeric Rice is something every home chef should know how to make. It has a mild pepper flavor and is packed with tons of health benefits!
Turmeric has been proven to lower inflammation, treat depression, help prevent and treat several types of cancer, and promotes a healthy immune system. It is delicious and in addition to rice it can be used in soups, stews, curries, and tea. I like to serve my turmeric rice with this Middle Eastern Beef Kofta, but you can also use it as a side for my Peruvian Chicken, or swap it in my Cheesy Hamburger and Rice Casserole.
INGREDIENTS:
This recipe makes about 8 servings of rice. I always make a bigger batch because leftovers reheat nicely and I use this rice to accompany so many meals. You can easily cut the recipe in half if you want a smaller portion, full measurements are in the recipe card below.
- Chicken Stock
- Unsalted Butter
- Garlic Powder
- Turmeric Powder
- Onion Powder
- Basmati Rice
- Salt + White Pepper, to taste
Adding fresh herbs as a garnish is optional but highly recommended if you have some on hand! I like utilizing Italian parsley, cilantro, and/or chives. Lime wedges are never a bad idea either. I love adding citrus to cooked rice.
OTHER RECIPES YOU MIGHT LIKE:
Savory and Spicy Nigerian Jollof Rice
Skillet Gochujang Chicken Thighs
How to Make Spanish Rice at Home
Skillet Paneer Cheese Fully Loaded Sandwiches
How to Make Chimichurri Peruvian Rice
5-Ingredient Garlic Naan Flour Tortillas
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- 4 cups Chicken Stock
- 2 tbsp. Unsalted Butter
- 2 tsp. Garlic Powder
- 1 tsp. Turmeric Powder
- 1 tsp. Onion Powder
- 2 cups Basmati Rice, rinsed and drained
- Salt + White Pepper, to taste
- Rinse the rice in a strainer until the water runs clear.
- Bring the chicken stock, butter, garlic powder, turmeric powder, and onion powder to a boil in a large Dutch oven or stockpot. Add 1 tsp. salt, if desired.
- Add rice and return to a boil. Reduce heat to low once boiling; cover and simmer for 20 minutes.
- Remove from heat and allow the rice to stand for 3 - 4 minutes. Fluff with fork and serve immediately.
NOTES ON THIS RECIPE:
- Sometimes instead of boiling with salt, I’ll add a little chicken bouillon powder instead. It adds an extra depth of flavor that’s really tasty. This is the one I use, and I’ll usually add about a teaspoon.
- While I recommend and prefer basmati rice for this recipe, you can substitute it with any type of dry rice you enjoy most.
- Serving size for dry basmati rice is 1/4 cup. Rice to liquid ratio is always 1 part rice to 2 parts stock or water. Use this as a guide if you’re going to adjust the recipe to smaller or larger servings. Of course, you’ll need to adjust the spices as well.
Photos and blog notes were updated on May 9, 2024.
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