Easy Turmeric Rice (One Pot, Rice Cooker)
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Servings
4 people
-
Calories
232 kcal
-
Course
Side Dish, Main Course
Easy Turmeric Rice (One Pot, Rice Cooker)
Description
In this recipe, basmati rice is rinsed thoroughly to remove excess starch ensuring separate grains after cooking. Placing the rice with turmeric powder, minced red onion, and garlic into a rice cooker pot introduces deep flavor and the characteristic warm hue from turmeric. Chicken stock provides savory moisture and subtle richness during cooking.
After cooking, butter and plump raisins are folded into the hot rice to melt and distribute flavors gently without mashing the grains. Roasted cashew nuts are added last to maintain their crunch, balancing the soft, aromatic rice with crisp texture and sweet bursts. The dish offers a layered mouthfeel of creamy, chewy, and crunchy elements.
This turmeric rice works well alongside various mains, and tweaking spices like adding star anise, cardamom, or bay leaves in a tea bag are suggested variations for further aroma. The dish highlights the natural color and fragrance of turmeric accentuated by the sweetness of dried fruit and the richness of nuts.
Ingredients
- 1 Cup basmati rice
- 2 Cups chicken stock Substitute: vegetable stock or 1 chicken stock cube dissolved in 2 Cups water. If using homemade broth, increase the amount of salt and add a pinch of sugar.
- 1 red onion peel and mince. We want the onion small so that you can easily eat it with the rice without being overwhelmed by the onions!
- 5 cloves garlic peeled and minced
- 1-1½ teaspoon turmeric powder Depending on the freshness of your turmeric powder (use more if your powder is older as the flavor will have faded.) Substitute: pounded fresh turmeric. Do not use sliced turmeric as it won't give the same golden color. (You'll need to use so much, the flavor will be overwhelming.)
- ½ teaspoon salt More if you're using homemade broth which is less seasoned.
- ½ Tablespoon butter Substitute: ghee or coconut oil, unsalted
- 3 Tablespoons raisins Substitute: cranberries
- 3 Tablespoons cashew nuts roasted
Instructions
Rice Cooker Method
- Wash and drain the white rice. Note: I wash my rice about 3 times till it's clear to remove the excess starch. The water from the 1st wash can be used to water plants, and the 2nd and 3rd washes can be used to make Korean stew.
- Place the rice, cinnamon stick, minced onion, minced garlic and turmeric powder in the rice cooker pot.
- Add the required amount of chicken stock. (It's a 2:1 volume ratio so use 2 Cups of chicken stock for every 1 cup of rice grains.)
- Start your rice cooker! Once the rice has cooked, leave it for 2-3 minutes before uncovering.
- Add the butter and raisins to the fragrant rice and fluff gently. Don't stir too vigorously as we don't want to mash up the rice. (The heat from the rice will melt the butter, but you can cut the butter into smaller cubes before mixing in, if you wish.)
- Once the butter has melted, mix in the cashews. (I like mine extra crunchy so I leave it as the last step.)Serve and enjoy!
Notes
- Rinse basmati rice several times with water until it runs clear to reduce excess starch and improve texture.
- Options include adding whole spices such as star anise, cardamom pods, or bay leaves in a spice bag to infuse aroma during cooking.
- Butter melts into the rice after cooking to add richness; fold gently to avoid crushing the grains.
- Adding cashew nuts last preserves their crunch against the soft, fluffy rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 3mg | 1% |
| Sodium | 268mg | 11% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
