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Turmeric Garlic Rice
Turmeric garlic rice is soft, fluffy and so fragrant. This garlic turmeric rice is easy to make with simple ingredients and ready in just 20 minutes. This yellow rice pairs with almost any dish and is even great for meal prep.
Add the turmeric, garlic powder, salt, olive oil and water to the pot with the rice and stir well.
Turn the heat to high and cover the pot. Once the water is boiling, turn down to low and let the rice simmer for 15 minutes.
After 15 minutes, take the rice off the heat (covered) and let it sit for 3-5 minutes then fluff with a fork.
Notes
Top tips
Brown jasmine or basmati rice needs more water and cooking time, you will need about 1.75 cups of water for every 1 cup of brown jasmine/basmati rice and let simmer for 25-30 minutes after bringing to a boil (covered).
Turmeric stains. Be sure to use stainless steel utensils (no wood) as the turmeric will stain wood and linens so be careful with what you choose to stir your rice with.
Use vegetable broth or chicken broth/stock instead of water for an even more flavorful dish.
Be sure to rinse the rice well before cooking. This helps to remove the excess starch on the rice.
Use a large enough pot so that the rice doesn't boil over when cooking. If you know you won’t be sticking close to the stove while the rice is cooking, I recommend using the instant pot. It’s fool-proof, just set it and forget it.
Allow the rice to sit, covered for 3-5 minutes (off the heat - move the pot if you have a glass top stove) to let the rice soak up any extra liquid before fluffing the rice with a fork.
Use the instant pot for an even more hands-off method to cook the rice.
How to make garlic turmeric rice in the instant potIn the instant pot, the water does not have a chance to evaporate like on the stove, so you need less water in the instant pot than on the stove.
For white jasmine rice (or white basmati rice): you need 1.25 cups of water in the instant pot and 1.5 cups water on the stove for each 1 cup of rice.
For brown jasmine rice (or brown basmati rice) you need 1.5 cups of water in the instant pot and 1.75 cups of water on the stove for each 1 cup of brown jasmine rice.
Rinse the rice well.
Add the rice, water, olive oil and spices to the instant pot and stir well.
Put the lid on, make sure it’s sealed and cook on high pressure for 3 minutes for white jasmine/basmati rice or 7 minutes for brown jasmine or basmati rice.
Let the rice naturally release pressure 5 minutes before manually releasing pressure
Note that 8 qt instant pots will need at least 2 cups of white jasmine rice to cook or you can get a burn notice from not having enough liquid in the pot to bring it up to pressure properly (they require at least 2 cups of liquid to come up to pressure).Storing leftover yellow rice
Fridge: Store leftover turmeric garlic rice in an airtight container in the fridge for up to 5 days. Leftover jasmine or basmati rice reheats well (it doesn’t turn into a brick and dry out like white or brown rice).
Freezer: Rice freezes well and can be stored in the freezer in an airtight container for up to 3 months. I like to freeze rice in individual servings using Soupercubes. Once frozen solid, transfer the rice from the Soupercubes to a freezer safe bag or container. Be sure to label the bag with the name, date and use by date.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
203
Fat
4
g
Carbohydrates
38
g
Fiber
1
g
Sugar
0.1
g
Protein
3
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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