Garlic Turmeric Rice

Rika

This turmeric rice is an easy side dish that goes well with any meal. It is cooked perfectly on the stove and can be ready in less than 30 minutes. You and your family will become big fans of this garlic turmeric rice.

5 from 11 votes

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Prep Time 10

Cook Time 10

Course Side Dish

Cuisine Indian, Middle East, Southeast Asian

Servings 6

Calories 180 kcal

Ingredients

▢ 1 cup raw basmati rice
▢ 1 tablespoon butter
▢ 1 tablespoon olive oil
▢ ½ cup diced yellow onion
▢ 1½ tablespoons minced garlic
▢ ½ teaspoon turmeric powder
▢ 1½ cups chicken stock
▢ ½ teaspoon salt, (more or less according to your liking)

Instructions

In a bowl, put rice and cold water. Soak the rice for 20 minutes then rinse and drain well.
In a saucepan, melt butter and heat oil over medium heat. Cook the onion for 2 minutes, stirring often. Add garlic and cook just until fragrant.
Add the rice and stir for 2 minutes. Add turmeric and stir to combine.
Pour in the chicken stock and bring the rice to a boil over medium-high heat. Quickly scrape off the bottom of the pan.
Continue boiling until you see little holes with steam coming through the rice, and the water volume has reduced to almost the rice level.
Cover the pot and cook for 10 minutes on low heat.
Remove the pan from the heat and let the rice sit for 10 minutes before opening the lid then fluff it with a fork.

Notes

For rice cooker users: I highly recommend that you check the product manual for your rice cooker to find the recommended rice-to-water ratio in order to cook the rice properly.

For Instant Pot Users.

In a bowl, put rice and cold water. Soak the rice for 20 minutes then rinse and drain well.

Press the “Sauté” function key. Melt butter and heat oil then cook the onion for 2 minutes.

Add garlic and cook just until fragrant.

Add turmeric and stir to combine. Turn off the “Sauté” function key.

Pour in the chicken stock and quickly scrape off the bottom of the pan.

Place the lid on, sealed, and set it to manual for "3 minutes" on a high setting

Once the cooking cycle is completed, allow the pressure naturally release for 10 minutes.

Always rest the rice before fluffing. Once you simmer the rice, remove the saucepan from the heat. Let the rice sit, covered for 10 minutes before fluffing the rice. This step will ensure that the rice will fully absorb all the remaining liquid. As a result, the rice will become softer and fluffier.

If after 10 minutes the rice is still a bit firm to your liking, put the lid back on and let it rest again for another 5-10 minutes.

Storage. The leftovers can last 3-4 days in the fridge or 3-4 months in the freezer.

Reheating. You can reheat the leftover turmeric rice in a microwave. Here's how:

Place the leftover turmeric rice in a microwave-safe bowl/plate.
Add about a tablespoon of water per cup of rice then stir.
Cover the plate with a microwave-safe lid or wet paper towel.
Microwave for 1 minute or longer until warm through.

Nutrition

Calories: 180kcalCarbohydrates: 29gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 7mgSodium: 297mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 61IUVitamin C: 2mgCalcium: 18mgIron: 1mg

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