Indian-style turmeric rice blows regular rice out of the water, yet only requires a few extra (easy!) steps. This vegan side dish is sure to become a regular in your rotation.
A few weeks ago while making dinner, I planned to use up the brown basmati rice we had in the cupboard, but didn’t want the basic (i.e. boring) rice cooked in water. After a quick Google search, I came upon this Serious Eats recipe for halal cart-style rice. (Fellow NY’ers: if you know, you know.)
I already had everything I needed to make it, so off I went. The turmeric rice turned out super fragrant, beautifully golden, and absolutely delicious. I was shocked at how investing just a couple of extra minutes resulted in restaurant-fancy rice that blew the regular stuff out of the water. Below is my take on the recipe using brown rice. Try it and let me know what you think!
What Is Turmeric Rice
This turmeric rice is essentially an Indian-style yellow rice. (Although, full disclosure, I don’t know enough about Indian cuisine to claim it’s “authentic” to any one tradition). It’s made by sautéing rice in oil, turmeric, and other aromatics before adding the water and simmering it as usual.
Turmeric Health Benefits
Turmeric is a type of plant known as a rhizome (like ginger). Sometimes available fresh in the produce section, or – more commonly – dried and ground in the spice aisle, turmeric is celebrated for its many, many health benefits. It has powerful antioxidant and anti-inflammatory properties, and is known to improve brain function and heart health.
Studies have shown it can even help stop cancer cells from growing/spreading. Turmeric’s bioavailability is exponentially multiplied when paired with black pepper (as in this recipe); its powerful compounds are also fat-soluble, so be sure to eat it with some fat (again, like the oil in this recipe). Turmeric rice is an easy way to reap the benefits of this super spice.
Key Ingredients + Substitutions
- Rice: Brown basmati rice is my favorite here; it’s a good source of protein and fiber, and has a delicious floral aroma. (I get it at Trader Joe’s.) You can also use brown jasmine or long-grain brown rice. If all you have is regular white rice, it’ll certainly do.
- Onion: Adds a bit of sweetness and depth.
- Turmeric: Ground turmeric is best for rice.
- Cumin: Complements the other flavors nicely.
- Broth: Cooking rice in broth instead of water adds a ton of flavor. I make my own broth from veggie scraps, or dilute Yondu in water as a shortcut. You can also use Better Than Bouillon.
How to Make Turmeric Rice
Step 1: Sauté the Onion
Cook diced onion in olive oil over medium-low heat until it’s soft and translucent. The goal here is to “sweat” the onion, not brown it.
Step 2: Toast the Spices and Rice
Add the turmeric, cumin, and black pepper to the pot, and cook for 30 seconds to activate the aroma of the spices. Next, stir in the rice and toast it for a few minutes, stirring occasionally, until it is slightly more opaque.
Step 3: Simmer the Rice
Add the broth, cover the pot tightly with a lid, and bring to a boil. Then reduce the heat to low and simmer gently until all the liquid is absorbed, about 30 minutes. DO NOT STIR during cooking or you’ll end up with mushy/sticky rice.
Step 4: Steam the Rice
After the liquid is gone, turn the heat off and let the pot stand covered (still not stirring) for another 10 minutes, so the rice can absorb the remaining steam inside. Finally, fluff the rice and serve.
How to Serve Turmeric Brown Rice
This yellow rice goes perfectly with other Indian-inspired dishes like chana masala, palak tofu, and chickpea spinach curry. You can also serve it with other bean dishes, like Georgian lobio, or falafel patties with creamy cilantro sauce.
FAQ’s
1/2 teaspoon ground turmeric per 1 cup of rice is a good starting point.
Technically, yes. You can rinse rice by swirling it in a large bowl of water, or in a mesh strainer under running water, to eliminate excess starch. (However, I often skip it when I’m feeling lazy, and honestly don’t notice much of a difference.)
Totally! It keeps well in the fridge for up to 4 days, so it’s perfect for meal prep.
The Full Recipe
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
Turmeric Brown Rice
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
Indian-style turmeric rice blows regular rice out of the water, yet only requires a few extra (easy!) steps.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 medium yellow onion, finely diced
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 cup brown basmati rice or long-grain rice
- 2 cups mushroom or vegetable broth (or water)
- Cilantro, for serving (optional)
Instructions
- Heat the oil in a medium pot over medium-low heat. Add the onion and salt, and cook until the onion is soft and translucent but not brown, about 5 minutes.
- Stir in the turmeric, cumin, and pepper, and cook for 30 seconds. Then add the rice and stir to coat it in the spice mixture. Cook, stirring frequently, until the rice is slightly more opaque, about 4 minutes.
- Add the broth, cover the pot with a lid, and bring to a boil. Then reduce the heat to low and simmer (without stirring) until all the liquid is absorbed, about 30 minutes. Then turn the heat off and let the rice stand covered (still without stirring) for another 10 minutes to absorb the steam in the pot.
- Fluff the rice and serve.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 130
- Sodium: 33 mg
- Fat: 4.2 g
- Carbohydrates: 22.3 g
- Fiber: 2.1 g
- Protein: 2.2 g
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