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Getting a flavorful side dish on the table during busy weeknights can feel like an impossible task. Between helping with homework, answering work emails, and trying to keep up with the laundry, standing over the stove to make rice is usually the last thing anyone wants to do.
That’s why this rice cooker turmeric rice has become my weeknight savior – it’s hands-off, foolproof, and adds a warm, golden touch to any meal. Plus, all you need is a rice cooker and a few basic ingredients you probably already have in your pantry.
Why You’ll Love This Turmeric Rice
- Hands-free cooking – Your rice cooker does all the work – just add the ingredients, press a button, and walk away until it’s done.
- Simple ingredients – You only need a few basic pantry staples and spices to make this flavorful rice dish.
- Foolproof method – Using a rice cooker guarantees perfectly cooked rice every time – no more guessing or burned bottoms.
- Great meal prep option – Make a batch at the start of the week and pair it with different proteins and vegetables for easy lunches and dinners.
- Health benefits – The turmeric adds both color and anti-inflammatory properties, making this a more nutritious alternative to plain white rice.
What Kind of Rice Should I Use?
While this recipe calls for basmati rice, you’ve actually got several good options that’ll work well with these aromatic spices. Basmati is the traditional choice because its long, slender grains stay separate after cooking and have a naturally nutty flavor that pairs beautifully with turmeric. If you can’t find basmati, jasmine rice makes a great substitute – it’s also aromatic and produces fluffy, separate grains. For the best results, look for aged basmati rice, which you can spot by its slightly off-white or ivory color rather than bright white. Just remember to rinse your rice a few times before cooking to remove excess starch and help prevent clumping.
Options for Substitutions
This rice dish is pretty flexible and you can make several swaps if needed:
- Basmati rice: While basmati gives the best results with its naturally fragrant, fluffy texture, you can use jasmine rice or long-grain white rice. Just keep the same cooking time and liquid ratio.
- Chicken stock: Feel free to use vegetable stock or plain water to make this dish vegetarian. If using water, you might want to add an extra pinch of salt to make up for the lost flavor.
- Yellow onion: White onion or shallots work just as well. If you’re out of fresh onions, you can use 1 tablespoon of onion powder instead.
- Butter: For a dairy-free version, swap the butter with olive oil or coconut oil. Each will add its own subtle flavor to the dish.
- Turmeric: This is a key ingredient for both color and flavor – I don’t recommend skipping it. However, if you’re running low, you can use 1 teaspoon of curry powder instead, which contains turmeric.
- Fresh garlic: If you don’t have fresh garlic, use 1/4 teaspoon of garlic powder as a substitute.
Watch Out for These Mistakes While Cooking
The biggest mistake when making rice cooker turmeric rice is not rinsing the basmati rice thoroughly before cooking – you’ll want to rinse until the water runs clear to remove excess starch and prevent gummy results. Another common error is lifting the rice cooker lid while cooking, which releases essential steam and can lead to unevenly cooked rice – resist the urge to peek and let the cooker complete its cycle uninterrupted. To get the most flavor from your turmeric rice, avoid skipping the step of sautéing the onions and garlic in butter before adding them to the rice cooker, as this develops a deeper, more complex taste profile. For perfect results, let the rice rest for 10 minutes after cooking before fluffing with a fork, and remember that different rice cookers might require slight adjustments to the liquid ratio – start with the recommended amount and adjust in future batches if needed.
What to Serve With Turmeric Rice?
This golden-colored rice makes a perfect side dish for so many meals! It’s especially good with grilled or roasted chicken, where the savory rice can soak up all those good meat juices. For a complete meal, try serving it with some curry dishes – the turmeric flavors in the rice complement Indian and Southeast Asian dishes perfectly. You can also keep things simple by topping it with a fried egg and some sautéed vegetables for a quick weeknight dinner. If you’re making it for a bigger spread, try adding some cucumber raita or yogurt sauce on the side to cool things down.
Storage Instructions
Keep Fresh: Once your turmeric rice has cooled down, pop it into an airtight container and store it in the fridge for up to 4 days. The rice might get a bit firm in the fridge, but don’t worry – that’s totally normal!
Freeze: This rice is great for meal prep! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions so I can grab just what I need.
Revive: To bring your rice back to life, sprinkle a few drops of water over it and microwave in 30-second intervals, stirring in between. You can also steam it in a pot with a splash of water. The rice will taste just as good as when you first made it!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-550
- Protein: 10-15 g
- Fat: 15-20 g
- Carbohydrates: 80-90 g
Ingredients
- 1 cup basmati rice (use a dry u.s. measuring cup)
- 1 1/2 cups chicken stock
- 1/4 cup finely chopped yellow onion
- 1 tablespoon butter, melted
- 1 bay leaf
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon coarse salt
Step 1: Prep the Butter and Rice
Melt the butter in the microwave for about 15 to 20 seconds until it liquefies.
Meanwhile, rinse the rice under cold water using a mesh strainer, ensuring you shake out any excess water to prevent the rice from becoming too sticky.
Step 2: Combine Ingredients in the Rice Cooker
Add the rinsed rice into the pot of your rice cooker.
Pour in the melted butter, and add chopped onion, minced garlic, a pinch of turmeric, a bay leaf, and a little salt.
Mix these ingredients well, ensuring the rice is evenly coated with the flavors.
Step 3: Add Liquid and Start Cooking
Pour in the chicken stock, stirring everything together to combine.
Ensure the rice is submerged and evenly distributed in the liquid.
Close the lid and set the rice cooker to cook or press the start button, depending on your rice cooker’s functions.
Step 4: Finish and Fluff the Rice
Once the rice cooker indicates the cooking process is complete, open the lid and remove the bay leaf.
Use a fork to gently fluff the rice, separating the grains without mashing them.
Serve your perfectly flavored rice hot, pairing it with your favorite main dishes.