Best 16 Turmeric Rice Recipes

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC

Steps:

• Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

TURMERIC RICE WITH PEAS AND CARROTS

Steps:

• Melt butter in a saucepan over medium heat. Add onion; cook and stir until golden, about 5 minutes. Add water, turmeric, and bouillon cube; stir well to combine. Add peas and carrots. Bring to a boil; stir in rice. Reduce heat and cook, covered, until rice is tender and liquid has been absorbed, about 15 minutes.

CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC

Steps:

• In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
• Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
• Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
• Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
• Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
• Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.

COCONUT RICE NOODLES WITH GINGER AND TURMERIC

Steps:

• Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
• Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and 1/4 cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
• Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.

TURMERIC RICE

Steps:

• In a heavy saucepan with a tight-fitting lid, melt the butter and add the olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
• Add broth, bay leaf, thyme, Tabasco, salt and pepper. Blend well, bring to a boil and simmer for 17 minutes. Uncover and stir with a fork. Remove bay leaf.

TURMERIC RICE

Steps:

• Heat a medium saucepan to medium heat. Once heated, add the oil and allow to heat up. Once the oil is heated, add the onions and saute until translucent, about 4 minutes. Add the rice, raisins, turmeric and garlic. Toss to coat. Saute gently until you smell a nutty aroma, about 2 minutes, and then add the stock. Bring to a boil, cover and reduce the heat to low. Cook until the rice is tender, about 45 minutes. Remove from the heat and allow to steam for 5 minutes prior to removing the lid. Season with salt and pepper, and fluff with a fork before serving.

ONE-POT TURMERIC COCONUT RICE WITH GREENS

Steps:

• Rinse rice until water runs clear. Drain and set aside.
• In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
• In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
• Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
• Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
• As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
• As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
• Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

VIETNAMESE TURMERIC & DILL FISH WITH RICE NOODLES

Steps:

• Mix the turmeric with the ginger, sugar and fish sauce in a shallow dish to make a quick marinade. Toss the fish in the marinade and set aside for 5 to 10 minutes while you prepare the noodles.
• Soak the noodles in boiling water for 10 minutes.
• Meanwhile, heat the oil in a wok or frying pan and fry the fish over a high heat for 3 to 4 minutes until just cooked. Turn the fish carefully so it doesn't break. Remove from the heat and add the chile, herbs and spring onions and lightly toss together.
• Drain the noodles and divide between four bowls. Add the chile-herb fish pieces, scatter with the peanuts and serve.

EGGPLANT CURRY WITH TURMERIC CAULIFLOWER RICE

Steps:

• Heat half the oil in a large saute pan and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute, then add the rest of the oil and the eggplants. Increase the heat and brown the eggplants on all sides.
• Add the nigella (or mustard) seeds, garam masala, tomatoes and plenty of seasoning, reduce the heat and bubble for 15 minutes until the eggplant is lovely and tender and the sauce has thickened.
• Meanwhile, prepare the cauliflower rice: heat the oil in a saucepan and fry the garlic and turmeric for 30 seconds, then add the riced cauliflower and a splash of water. Cover and steam for 5 minutes until hot and tender. Season well.
• Stir the yogurt through the curry and allow to simmer gently for 1 to 2 minutes. Serve with the cauliflower rice and an extra dollop of yogurt

TURMERIC-KALE FRIED RICE

Steps:

• In a medium saucepan, bring brown rice, or your choice of grain, plus the appropriate amount of water to a boil. Reduce to a simmer and cook for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.
• In medium sauté pan, heat the oil over medium heat. Add the yellow onion and sauté for about 8 minutes, or until translucent. Add the garlic and cook until fragrant. Add the carrots and cook approximately 2 minutes.
• Pour in the soy sauce and cook, stirring occasionally, until it begins to evaporate, about 2 minutes. Add half the green onions and stir-fry for another 3 minutes, or until thoroughly heated. Sprinkle in the turmeric. Add the cooked rice or grains and sauté until warmed through. Add the tofu and warm through. Add the finely chopped kale or broccoli rabe and stir to coat and quickly warm through. Top with the remaining green onions, sprinkle with some gomashio, if desired, and serve immediately.

MOROCCAN TURMERIC RICE

Steps:

• * Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
• * Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
• * Sprinkle with parsley, if using, and serve warm.

TAMMY'S TURMERIC RICE

Steps:

• Combine water, rice, and peas in a saucepan; bring to a boil. Reduce heat to low, cover, and steam until tender, about 20 minutes.
• Melt butter in a large skillet over medium heat. Add onion, carrot, and garlic; cook and stir until softened, about 5 minutes. Stir in sunflower seeds, turmeric, and cayenne pepper.
• Stir cooked rice into onion mixture and cook until flavors combine, about 5 minutes.

TURMERIC RICE WITH TOMATOES

Steps:

• In a medium-size deep skillet with a tight-fitting lid, combine garlic, cardamom, thyme, 3 tablespoons oil and the lemon peel strips. Turn heat to medium-low and gently cook for 5 to 6 minutes, stirring often, until garlic just begins to soften and turn golden.
• Add turmeric, tomatoes and 1 1/4 teaspoons salt and cook 3 to 4 minutes more, stirring occasionally, until the tomatoes begin to blister, taking care not to break them apart. Add rice, stock (or water) and a generous grind of pepper and gently stir to combine. Bring to a gentle simmer, then cover the pan with a clean tea towel and seal with the lid, securing the towel edges well over the lid so they don't catch fire.
• Reduce heat to very low and let cook undisturbed 15 minutes. Remove from the heat, leaving the lid on, and let rest 5 minutes. Remove lid and towel and use a large fork to gently fluff rice and evenly disperse the tomatoes. Gently stir in lemon juice, remaining 2 tablespoons oil and parsley. Let rest 5 minutes more before serving.

TURMERIC FRIED RICE

Steps:

• In a medium pot, fry the onions and the garlic in the oil till golden brown.
• Add the grated carrot and fry for about 3 minutes.
• Add the chilli powder, turmeric, salt, and egg and stir for another minute.
• Stir in the rice.
• Stir the mixture 2-3 minutes until the rice is properly mixed with the rest of the ingredients.
• Pour 3 cups of water and stir well.
• Let it cook uncovered until the water boils.
• Lower the heat and cover the pot.
• Let it cook till all the water dissapears from the bottom of pan.
• (till you think the rice is cooked, usually it takes about 15 minutes).
• Serve hot with your favorite curry or as a side dish.

TURMERIC RICE (BORRIE RYS)

Steps:

• In a medium saucepan, heat water and butter over high heat until water boils.
• Stir in rice, turmeric, salt, and cinnamon. Reduce heat to simmer, cover and cook 15-20 minutes, until rice is tender.
• Remove from heat, add raisins, and fluff with fork. Cover and let rest 10 minutes before serving.
• Can be made in rice cooker on regular setting, add raisins at end of cycle and let sit on warm for 10 minutes.

TURMERIC ORANGE GINGER INFUSED RICE

Steps:

• Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
• Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
• Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
• Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown.
• Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
• Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
• Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
• Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste.
• Drizzle with Extra Virgin Olive Oil and serve. Enjoy.