In this fragrant, delicious Turmeric Rice, coconut and turmeric complement each other beautifully, elevating an easy and fuss-free side dish to an exquisite and memorable one. I love cooking and sharing easy and healthy rice recipes because rice is a big favorite in our home. If you haven’t already, be sure to check out this lemon rice, dill rice, zucchini rice, carrot rice, Mexican green rice and red rice, and jeera rice, among dozens more. This turmeric rice is just as exquisite and just as easy. Have you ever sputtered mustard seeds in hot coconut oil, added a few curry leaves, and then a dash of turmeric? The fragrance is so appetizing, it will make you voracious. These are exactly the flavors that go into this south Indian style turmeric rice. I used fresh, grated turmeric (see those orange, carrot-like shreds in the rice?) although I sometimes make it with ground turmeric as well, and you can too, if you don’t have access to the fresh root. But I will say this: while the version with the powdered spice is delicious, the version with the fresh root is exquisite.
Why you’ll love turmeric rice
Delicious: The flavors in this yellow rice are vibrant and tasty, and the chili peppers, turmeric, curry leaves and coconut add so many amazing textures. Easy to make. You need just eight ingredients and 30 minutes to put this turmeric rice together. You don’t even need onions and garlic for this recipe! So good for you: Turmeric is a known antioxidant and anti-inflammatory that, studies show, can help significantly in fighting viruses and cutting down the risk of serious diseases like diabetes, heart disease and even cancer. I have an extensive post on cooking with turmeric where you can find more information on the benefits of turmeric. This dish is also low in fat and it has heart-healthy coconut oil, making it a healthy addition to your diet. It’s everyone friendly. This turmeric rice is vegan, of course, and it is also gluten-free, soy-free and nut-free so everyone can eat it.
How to make turmeric rice
Heat the oil in a large saucepan or Dutch oven with a tight-fitting lid. Add the mustard seeds and when they sputter, add the curry leaves and green chili peppers. Saute a few seconds. (Make sure your exhaust fan is on) Add the grated turmeric or turmeric powder. If you are using the grated turmeric, saute a couple of minutes. If using the powder, saute for just about 30 seconds. Sauteing lightly in oil will help the turmeric bloom and take away the astringency, but any longer and the ground turmeric could burn. Add the washed, drained rice to the pan. Stir to mix and continue sauteing for a couple of minutes until the rice grains start to turn opaque. Add salt and ground black pepper to taste, then add 4 cups water. Mix well. If using brown rice, add 6 cups water. Let the rice cook until the water comes to a boil. Let it continue cooking until most of the water has evaporated. At this point stir the rice once more, then cover with a tight lid (make sure it has an airtight seal) and let the rice cook at a simmer over the lowest heat setting on your stove for 15 minutes. If using brown rice, cover once the water comes to a boil, turn heat to low, and cook 45 minutes or until tender. Let the rice stand 10 minutes at least, without uncovering, after turning off the heat. Then take the lid off and stir in the coconut and cilantro using the tines of a fork to mix them in and fluff the rice. Serve hot.
Serve
Any curry or a full-bodied stew is great with the turmeric rice. Here are a few of my favorite curries to serve this with: Check to get new recipe updates by email.
Storing and reheating
Store leftover turmeric rice in the fridge in an airtight container with a tight fitting lid. Rice is best reheated in the microwave. Spray some water on the rice, just a tiny bit, before popping it in. I’d microwave two cups of cooked rice for around a minute, or until it’s warm enough to your liking. For longer storage, place in the freezer in an airtight container for up to three months. Thaw and reheat before serving.
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