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I make rice for dinner multiple times a week—and this Turmeric Rice is one of my go-to’s. Not only is it a simple side dish that’s ready in about 30 minutes and cooks in one pot, but it’s super flavorful and topped with toasted almonds and chopped parsley.
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This turmeric basmati rice might take a little more effort than white rice, but it’s absolutely worth it. It gets its flavor from first sauteeing onions, then adding the rice and the earthy, peppery-tasting turmeric. My family loves this turmeric rice with yogurt marinated chicken, kafta, and harissa glazed salmon!
Ingredients to Make Turmeric Rice
- Long grain rice: Basmati rice is best for this easy turmeric rice recipe. It fluffs up really nicely and doesn’t clump together like shorter grains.
- Stock: Using chicken stock to cook the rice adds so much flavor. To make this a vegan dish, you can use vegetable stock instead. If you’re in a pinch, you can just use water to cook the rice, but it won’t be as flavorful.
- Onion: Use a small, finely diced yellow onion.
- Olive oil: I like to use olive oil to cook the onion, but avocado or coconut oil works, too.
- Turmeric: Turmeric gives this rice its vibrant yellow color. It has an earthy and slightly bitter taste, but I use just a little, so it’s not overpowering.
- Salt and pepper: For seasoning (and flavor!).
- Almonds: Toasted almonds add a nutty flavor and crunch! Pine nuts or cashews would work fine in place of the slivered almonds in this turmeric yellow rice!
- Parsley: I prefer flat-leaf parsley and like to chop it finely to top this rice.
Popular Additions
- Make it garlicky. Add a clove of minced garlic along with the onion.
- Add other spices. In addition to the turmeric, you could use a little curry powder, cumin, coriander, or red pepper flakes.
- Raisins or Dried Cranberries: Stir in a handful of dried fruit after cooking for a touch of sweetness that pairs beautifully with the savory spices.
- Carrots or Peas: Toss in some finely diced carrots or peas while cooking for extra color and a little veggie boost.
- Chickpeas: Stir in some cooked chickpeas at the end for added protein and texture—perfect for making the rice more filling.
How to Make Turmeric Rice
Tips for Making the Best Turmeric Rice
- Soak the rice. Pre-soaking the rice actually helps to shorten cooking time and can preserve the rice’s flavor.
- Rinse the rice. Even if you soak the rice, don’t bypass rinsing it: this will remove excess starch and make sure the grains don’t clump together.
- Don’t skip the resting step. Resting the rice after it’s finished cooking will help achieve perfectly textured, fluffy rice.
- Double-check the cook times for the rice you’re using. Suggested cooking times can differ depending on the rice!
What to Serve With Turmeric Rice Pilaf
This turmeric rice is great to serve with Mediterranean and Indian dishes, including curries, kebobs, grilled chicken, and everything in between. Try it with:
Frequently Asked Questions
Kept in an airtight container in the fridge, the rice will last for about 5 days. I recommend reheating it in the microwave! Add a couple of tablespoons of water to the rice and heat on full power for 3 to 4 minutes until piping hot.
This usually happens if there’s too much liquid or the rice isn’t drained well after rinsing. Be sure to measure your broth and let the rice drain thoroughly before cooking.
If you want an even brighter yellow hue, you can add an extra half teaspoon of turmeric. Just keep in mind that more turmeric will intensify the flavor, too.
More Rice Recipes:
- Turmeric Rice Salad
- Jollof Rice
- Tomato Rice Pilaf
- Lebanese Rice
- One Pan Shrimp and Rice
- Broccoli Rice
- Mediterranean Rice Salad
- Saffron Rice
- Cilantro Lime Rice
If you try this feel good Turmeric Rice recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Turmeric Rice
Ingredients
- 2 cups long grain white rice
- 2 tablespoons extra virgin olive oil divided
- ¼ cup silvered blanched almonds
- 1 small onion diced
- 1 tablespoon turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 ½ cups chicken broth
- Chopped parsley for serving
Instructions
- Rinse the rice with cold water until the water runs clear. Drain well and set aside.
- In a medium non-stick pot, heat one tablespoon olive oil on medium heat. Add the silvered almonds and cook, stirring frequently until the almonds reach a golden brown color; remove and set aside.
- Heat the remaining tablespoon of olive oil in the same pot over medium heat. Add the onions and cook until softened, about 5 minutes. Transfer the rinsed rice over the cooked onions, season with turmeric, salt and pepper and stir to combine until the rice is well coated in the turmeric.
- Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes.
- When the time is up, remove from the heat and allow the rice to steam for 10 minutes. Then uncover and fluff with a fork.
- Serve warm with the reserved toasted almonds and fresh parsley, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Its looks delicious . I will try this recipe at home.
Thank you! Let me know how it goes!
Supper felt like such a special occasion tonight with this rice. It is delish!! I made adjustments for the instant pot and it worked out perfectly!! Thank you!!
That’s amazing! I absolutely love that. You’re so welcome!
Excellent recipe. Super easy to make. I served with lamb burgers and tzaziki. I highly recommend.
Thank you! That sounds amazing!!
Loooove tumeric rice! Perfect addition to any meal. Thank you for sharing this basic but key recipe.
It really is! You’re so welcome!