Turmeric Rice. Vibrant, flavorful and irresistible

This easy, healthy Turmeric Rice with a vibrant pop of flavor from simple spices is one of my favorite rice recipes to serve with a spicy curry or stew. Turmeric, sauteed with curry leaves in coconut oil, adds aroma, flavor, color and health. You can use either fresh turmeric root or ground turmeric for this recipe, and you can make it with brown or white basmati rice. The turmeric rice is vegan, soy-free, nut-free and gluten-free. And all you need to make it are eight ingredients and under 30 minutes.

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 this turmeric rice

• It's 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.
• It's 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.

Ingredients for turmeric rice

• Basmati rice. You can use any long grain, aromatic rice, including jasmine rice. But the flavor and aroma of basmati are simply superb in this dish.
• Coconut oil: Coconut oil is a great fat to use in dishes with a south Indian flair, and it goes particularly well with the turmeric in this dish.
• Black mustard seeds: Always use the black seeds in Indian cooking, not the yellow, and always wait for them to sputter when you add them to the tadka or tempering, or they will remain bitter.
• Curry leaves: A gorgeous, gorgeous flavor with coconut and turmeric. These can be harder to source, but worth finding at your local Indian grocer's or at an Asian supermarket.
• Green chili peppers like jalapeno or serrano (or use red pepper flakes)
• Fresh turmeric root (or ground turmeric): Like I said, fresh turmeric root is incomparable in this recipe. But if you can't find it, the powder works quite well.
• Water (or vegetable stock): I love using stock in rice dishes but don't use a very strongly flavored vegetable stock so you don't detract from the flavor of the turmeric. Water is a good option.
• Salt
• Ground black pepper: A great flavor with rice and also piperine, a compound in black pepper, helps activate curcumin, the beneficial compound in turmeric.
• Shredded, unsweetened coconut: This adds a delicious finish to this south Indian flavored dish.
• Cilantro, for garnish.

How to make the best 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.

More expert tips and suggestions

• Coconut oil has a unique flavor that pairs beautifully with turmeric, so try and use it here. If you can't, for any reason, use another flavorless vegetable oil. Olive oil is not an appropriate ingredient and should never be used in Indian cooking, both because its distinct flavor will not marry well with spices and also because Indian foods (especially the tadka) require higher temperatures, which olive oil, a fat with a low smoke point, cannot withstand.
• Curry leaves are amazing in this dish, but if you do not have access to them, use cilantro instead. Two tablespoons of chopped cilantro, added at the same time that the curry leaves would go into the pot, will add tons of flavor.
• You can add two bay leaves, if you like, right after adding the mustard seeds to the pot. Bay leaves enhance the flavor of rice.
• If using turmeric root, use ¼th of a packed cup of grated turmeric (measured after grating) for two cups of uncooked rice. You don't need to peel the turmeric. If using ground turmeric, use no more than a teaspoon.
• Add a dash of ground black pepper to the rice. In addition to creating more amazing flavor, piperine, a compound in pepper, helps enhance the effects of curcumin, the active compound in turmeric that makes this spice so good for you.
• Use a long-grained rice like basmati or jasmine. You can also use brown rice, although it will need a longer cooking time. Wash the rice, you don't need to soak it, to get the extra starch out, before adding it to the pot. To wash the rice, place it in a colander and wash it under running water, rubbing the grains with your hands until the water runs fairy clear.
• I use water to cook the rice, although vegetable stock or broth is a nice addition too, if you have it on hand. Add rice and water in a 1:2 proportion--in other words, for every cup of rice, add two cups of water or stock. For brown rice, add 3 cups water for each cup of rice.
• For white rice, you will need to set the timer for 15 minutes after the water and rice come to a boil. For brown rice, you will need to allow 45 minutes or more until the rice is tender.
• Always use a pot with a tight-fitting lid to cook rice. And wait at least 10 minutes, after the rice has finished cooking, to open the pot because the rice will continue to steam and cook after you turn off the heat.
• To amp up the coconut flavor, I like finishing the rice with a shower of shredded or grated coconut to the rice. Stir in some cilantro as well at this point.
• Once the rice is cooked, use a gentle touch when serving it so it won't mash. Running the tines of a fork through the rice is a great way to loosen the grains and keep them fluffy.

What to serve with turmeric rice

Any curry or a full-bodied stew is great with the turmeric rice. Here are a few of my favorites to serve this with:

• Vegan Palak Paneer with Tofu
• Tofu Makhani
• Easy Tofu Curry
• Chana Masala
• Tofu Paneer Kali Mirch

Related recipes

• Golden Milk (Turmeric Latte)
• Turmeric Root Curry
• Turmeric Roasted Root Vegetables
• Mixed Beans Masala Bowl with Sweet Potatoes and Turmeric Rice

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.