Turmeric Rice

Where Does Turmeric Rice Come From?

Turmeric rice has roots deep in Indian history. The spice was sacred in India over 4,000 years ago and was widely known for its health benefits and iconic color. Turmeric is an antioxidant, which means it can help reduce inflammation and prevent cellular damage. Many find these benefits useful in treating their joint pain.

In Indonesia, turmeric plays a big role in their traditional yellow rice dish (nasi kuning). To make this dish, rice was cooked with turmeric and coconut milk to make a sweet, spiced dish. In Indonesian society, it represents good fortune, and is served at important life events, including weddings and birthdays.

What You’ll Love About This Turmeric Rice

• While the recipe starts on the stove, it ends in a rice cooker. The hardest part (cooking rice to perfection) is hands-off!
• When toasting cumin and mustard seeds, their oils bloom, adding flavor to the dish.
• Browned onions give the rice sweetness and depth without being cloying or sticky.
• The addition of lemon juice and zest brightens the dish, preventing an overly earthy flavor.
• Dill adds a hint of freshness – but not overwhelmingly so.
• Cooking in whey reduces waste, while adding tang and small amounts of calcium, potassium, protein to your rice. If you don’t have whey on hand, substitute broth in a 1:1 ratio.

Ingredients

How to Make Turmeric Rice

• In a medium skillet, heat some olive oil over medium-low heat. To learn more about olive oil, see our guide to choosing a good-quality olive oil. Add the cumin and mustard seeds and heat until they start to pop. At this point, the oils have bloomed, and the flavor has released.
• Add the diced onion, and continue cooking over medium-low heat until browned. The goal is to take the onions past the point of “translucent” but not quite to “caramelized.” This takes some time, so provides the perfect opportunity to work on other tasks. For example, prepping for the entree, making a salad, or even toasting up some flatbread.
• Next, put the onion and seed mixture in the rice cooker. Add the lemon juice, lemon zest, dill, and rice. I like to give it a good mix to distribute the flavors evenly, but that is not a strict necessity.
• Add the whey. Set the rice cooker, and that’s it!
• Fluff the rice with a fork before serving.

Tips for Perfect Rice

• Use the right kind of rice. Shorter grain varieties (like sushi rice and arborio rice) tend to be sticky, while longer grain varieties (like jasmine rice and basmati rice) tend to be less so. For this rice, a longer grain rice is more appropriate. In southern Asia, basmati rice is most popular, so that’s what I use for this recipe.
• Rinse your rice. There are a variety of tools to make this easier, including large wire strainers, “rice washers,” and colanders. It doesn’t matter what tool you use, as long as the water runs clear from your final rinse.
• Use the right amount of liquid. Each kind of rice absorbs liquid differently, and so benefits from a different ratio of rice to liquid.
• For more tips, see our guide on how to make rice.

Variations

• To make this a one-pot dish, simply omit the seeds and onion. The final dish will have a different flavor, but will still be delicious and healthy.
• Use brown rice. Brown rice has more fiber and a nuttier flavor than white rice, and so makes a great health-conscious choice.
• Switch up the herbs. Dill goes great with lemon, but if you don’t have any on hand, parsley or cilantro would both work well! A bit of mint would be a great substitution for the freshness that dill brings, but don’t add too much. Mint can become overpowering quickly.
• Make it spicy. Adding ingredients like cayenne pepper, Kashmiri chili powder, a diced chili pepper, or crushed red peppers can add an extra bit of “oomph” this dish.
• Change up the cooking liquid. Many recipes use water to cook the rice, but there are plenty of other options! Substituting broth is a popular choice. Like we discussed in the introduction, using coconut milk or coconut water is a popular southern Asian choice. Or, like in this recipe, use the leftover whey from making cheese.

Optional Additions

• Add garlic and/or ginger. Both add additional flavor and depth to the dish.
• Add nuts. Chopped pistachios, walnuts, or almonds would add a nice, crunchy texture. Just be sure to add them after cooking to prevent them from becoming soft.
• Grate in some red/yellow veggies. An easy way to increase the veggie content of the meal is to add some carrots, squash, or sweet potato. These veggies also bring micronutrients exclusive to red and yellow foods. They also tend to be fairly sweet! Just be sure to grate them very finely to ensure they cook thoroughly.
• Throw in some greens. Green veggies cook via steaming really well, and so are a great addition. Adding a handful of leafy greens, peas, or green beans increases veggie content of the overall meal, as well as adding a nice earthiness and a touch of sweetness.

What to Serve With Turmeric Rice

Turmeric rice is a flexible side dish, and pairs well with a wide variety of entrees. Some of our favorite pairings include: baked falafel, chicken shawarma, a frittata, and turkey feta meatballs.

Complete the meal with some of our light, fresh sides including: tabbouleh, with our Mediterranean vinaigrette, and bazlama flatbread. If you’re in the market for some fresh dips, try our hummus, tzatziki, or whipped feta.

To satisfy your sweet tooth while getting in some protein, try our Greek yogurt parfait.

Storage & Reheating

• Store leftover turmeric rice in an airtight container in the refrigerator for up to 4 days. Let the rice cool before refrigerating, but don’t leave it at room temperature for more than about 2 hours.
• Turmeric rice freezes surprisingly well. Portion it into freezer-safe containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.
• Rice tends to dry out in the fridge, so add a splash of water or vegetable broth before reheating.
  • Microwave: Cover the rice and heat in 30-second intervals, stirring between each, until hot.
  • Stovetop: Warm over medium-low heat with a tablespoon or two of water or broth, stirring occasionally.
• Make it ahead: This rice is a great make-ahead side dish because the flavors continue to meld as it sits. In fact, many rice cookers have a setting to keep it warm until you are ready to serve.

Frequently Asked Questions

• Why is turmeric added to rice?
• Does turmeric rice taste spicy?
• Can I make turmeric rice without a rice cooker?
• Can I freeze turmeric rice?
• What protein goes well with turmeric rice?
• Is turmeric rice the same as yellow rice?