5 from 108 votes
Easy Turmeric Rice (One Pot, Rice Cooker)
Easy Turmeric Rice uses basmati rice cooked with turmeric powder, minced onion, and garlic in chicken stock for a fragrant, golden dish. Added raisins and roasted cashew nuts introduce sweetness and crunch, making the rice flavorful yet simple. Prepared entirely in a rice cooker, this one-pot recipe is practical for a side or a light meal component, delivering aromatic and textured rice with minimal fuss.
Prep Time
5 mins
Cook Time
40 mins
Servings:
4
people
Calories:
232 kcal
Course:
Side Dish, Main Course
Cuisine:
Asian, Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 232
% 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.