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5 from 9 votes

Turmeric rice recipe

This easy, healthy turmeric rice recipe has a vibrant pop of spice and crunchy lentils for texture. Curry leaves, sauteed in coconut oil, add delicious aroma. You need just eight ingredients and under 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course/Rice
Cuisine: South Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 servings
Calories: 134kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Large saucepan with lid

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon black mustard seeds
  • 2 sprigs curry leaves (roughly chopped. Use 2 tablespoon cilantro as a substitute)
  • 1-2 green chili peppers (like serrano or jalapeno. Deseed for less heat. Use red pepper flakes as a substitute)
  • 1 teaspoon turmeric (or ¼ cup fresh turmeric root, grated. Measure after grating.)
  • 2 cups basmati rice (rinse under running water. If using brown basmati rice see notes below.)
  • Salt and ground black pepper to taste
  • 2 tablespoons cilantro (chopped, for garnish)
  • ¼ cup shredded coconut (unsweetened)
US Customary - Metric

Instructions

  • Heat the oil in a large saucepan. Add the mustard seeds and when they sputter, add the curry leaves and green chili peppers. Sauté a few seconds. (Make sure your exhaust fan is on)
  • Add the turmeric and sauté for a minute on a low flame. If using fresh turmeric root increase sauté time to 2-3 minutes.
  • Add the washed, drained rice to the pot. 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.
  • Once the water comes to a boil, stir the rice one more time, cover with a tight lid and let the rice cook on a simmer for 15 minutes.
  • Let the rice stand 10 more minutes after turning off heat. Take the lid off and stir in the coconut and cilantro and gently fluff the rice with a spatula or fork, Serve hot or warm.

Notes

  • For brown rice, increase amount of water to six cups and cooking time after the water boils to 45 minutes.
  • Add a dash of ground black pepper. Piperine, a compound in black pepper, enhances the effects of curcumin, the beneficial active compound in turmeric.

Nutrition

Calories: 134kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.4mg