Turmeric Rice
Turmeric Rice is a fragrant and colorful side dish made with basmati rice, turmeric, and aromatic spices, perfect for complementing a variety of meals. It’s easy to prepare, customizable, and packed with flavor and health benefits.
Ingredients
- 1 cup basmati rice or your preferred long-grain rice, rinsed and drained
- 1 tablespoon unsalted butter or coconut oil
- 2 tablespoons finely diced onion
- 3 garlic cloves minced
- ½ teaspoon turmeric powder
- 1 ½ cups chicken stock or vegetable stock
- ¼ teaspoon salt or to taste
- A pinch of black pepper or to taste
- Fresh parsley for garnish optional
Instructions
- Rinse the rice to remove any debris and excess starch.
- 1 cup basmati rice
- Melt butter in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant, about 1-2 minutes.
- 1 tablespoon unsalted butter, 3 garlic cloves
- Add the turmeric powder and stir to coat the rice evenly, allowing it to lightly toast.
- ½ teaspoon turmeric powder
- Pour in the stock and season with salt and pepper. Mix well and bring to a boil. Once boiling, reduce the heat, cover, and simmer for 15 minutes.
- ¼ teaspoon salt, a pinch of black pepper
- Remove from heat and let the rice rest for 5 minutes before fluffing it with a fork.
- Garnish with chopped parsley and serve. Enjoy!
- Parsley for garnish
Notes
To Store: Place any leftover cooked rice in an airtight container and store in the refrigerator for up to 4 days, or freeze for up to 3 months.
To Reheat: Lightly sprinkle the rice with water, cover with plastic wrap, and microwave on medium power for a few minutes. Alternatively, reheat in a saucepan on the stovetop. If frozen, allow the rice to thaw overnight in the refrigerator before reheating.
To Reheat: Lightly sprinkle the rice with water, cover with plastic wrap, and microwave on medium power for a few minutes. Alternatively, reheat in a saucepan on the stovetop. If frozen, allow the rice to thaw overnight in the refrigerator before reheating.