Turmeric Rice: 3 Easy Recipes (Stovetop, Coconut and Rice Cooker)

Turmeric rice is one of the easiest ways to make a plain side dish look and taste special. A teaspoon of ground turmeric turns rice a sunny yellow and adds a mild, warm, earthy flavor. Below are three versions: a quick stovetop garlic basmati, a creamy coconut turmeric rice, and a hands-off rice cooker or Instant Pot batch for meal prep.

Tips for fluffy, golden turmeric rice

• Rinse the rice. Rinsing washes off surface starch, so the grains cook up fluffy and separate instead of sticky.
• Bloom the turmeric in fat. Stirring it into warm butter, oil or coconut milk for a few seconds deepens the color and softens its raw, earthy edge.
• Go easy on the amount. About 1/2 to 1 teaspoon per cup of uncooked rice is plenty. More than that can taste bitter. See what turmeric tastes like.
• Do not lift the lid. Let the rice steam undisturbed, then rest it for 10 minutes before fluffing.
• Protect your counters. Turmeric stains. Wipe up spills quickly, and see how to remove turmeric stains if it marks a pot or a shirt.

Easy Garlic Turmeric Rice (Stovetop)

Fluffy basmati rice cooked with garlic, turmeric and a little cumin. Ready in 30 minutes and good with almost any main dish. Prep 5 min | Total 30 min | Makes about 3 cups (4 servings).

Ingredients:

• 1 cup basmati rice
• 1 tbsp butter or olive oil
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped (optional)
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Pinch of black pepper
• 1 3/4 cups water or low-sodium chicken or vegetable broth
• 1/2 tsp salt (less if using salted broth)
• 1 bay leaf (optional)

1. Rinse the rice. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain well.
2. Bloom the spices. Melt the butter or heat the oil in a medium saucepan over medium heat. Cook the onion, if using, for 3 to 4 minutes until soft, add the garlic for 30 seconds, then stir in the turmeric, cumin and pepper for about 30 seconds until fragrant.
3. Toast the rice. Add the rice and stir for 1 to 2 minutes so every grain is coated in the yellow spiced oil.
4. Simmer. Pour in the water or broth, add the salt and bay leaf and bring to a boil. Cover, turn the heat to low and cook for 15 minutes without lifting the lid.
5. Rest and fluff. Take the pan off the heat and let it stand, covered, for 10 minutes. Remove the bay leaf and fluff with a fork.

Curcumin: roughly 24 mg per serving, based on the average curcumin content of turmeric powder.

Coconut Turmeric Rice

Creamy, lightly sweet jasmine rice cooked in coconut milk with turmeric and ginger. A natural partner for curries, grilled chicken and fish. Prep 5 min | Total 30 min | Makes about 4 1/2 cups (6 servings).

Ingredients:

• 1 1/2 cups jasmine rice
• 1 can (13.5 oz) coconut milk, shaken well
• 3/4 cup water
• 1 tsp ground turmeric
• 1 tsp grated fresh ginger (optional)
• 3/4 tsp salt
• Lime wedges and chopped cilantro, to serve

1. Rinse the rice. Rinse the rice until the water runs mostly clear, then drain well.
2. Combine. In a medium saucepan, whisk the coconut milk, water, turmeric, ginger and salt until smooth, then stir in the rice.
3. Simmer. Bring to a gentle boil over medium heat, stirring once or twice so the coconut milk does not catch on the bottom. Cover, turn the heat to low and cook for 15 to 18 minutes until the liquid is absorbed.
4. Rest and serve. Let it stand, covered, for 10 minutes off the heat. Fluff and serve with lime wedges and cilantro.

Curcumin: roughly 16 mg per serving, based on the average curcumin content of turmeric powder.

Rice Cooker Turmeric Rice (or Instant Pot)

A hands-off turmeric rice for meal prep or a crowd. Everything goes into the rice cooker or Instant Pot at once. Prep 5 min | Total 35 min | Makes about 6 cups (8 servings).

Ingredients:

• 2 cups long-grain white or basmati rice (standard US measuring cups)
• 1 tbsp olive oil or butter
• 1 1/2 tsp ground turmeric
• 1 tsp garlic powder
• 1 tsp salt
• Water or broth: follow your rice cooker's line for 2 cups of rice, or use 2 cups for an Instant Pot

1. Rinse the rice. Rinse the rice until the water runs mostly clear and drain well.
2. Load the pot. Add the rice, oil or butter, turmeric, garlic powder and salt to the rice cooker bowl, then add the liquid. Stir well so the turmeric does not settle in one spot.
3. Cook. Rice cooker: cook on the white rice setting. Instant Pot: seal and cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes.
4. Fluff. Stir from the bottom up to spread the color evenly, then fluff with a fork.

Curcumin: roughly 18 mg per serving, based on the average curcumin content of turmeric powder.

Easy variations

• Lemon turmeric rice: stir the zest and juice of 1 lemon into the cooked rice with a handful of chopped parsley or dill.
• Brown rice: use long-grain brown rice with about 2 1/4 cups of liquid per cup, and simmer for 40 to 45 minutes before resting.
• Turmeric chicken and rice: cook bite-size pieces of chicken thigh in the pan until browned and cooked through to 165°F, set them aside, make the stovetop rice in the same pan, then stir the chicken back in during the 10-minute rest.
• Extra vegetables: stir in frozen peas or chopped spinach during the 10-minute rest; the heat of the rice will warm them through.

Is turmeric rice good for you?

Turmeric rice is mostly rice, so its nutrition is close to that of plain rice cooked the same way. The turmeric adds flavor, color and a small amount of curcumin, the compound that gives turmeric its yellow color. Lab tests of pure turmeric powders found an average of about 3.14% curcumin by weight (Tayyem et al., 2006), and a teaspoon of ground turmeric weighs about 3 grams (USDA FoodData Central). That works out to roughly 15 to 25 mg of curcumin per serving in these recipes, depending on the recipe and your turmeric.

Curcumin is poorly absorbed on its own. Eating turmeric as part of a meal may help: in one study, curcumin from turmeric powder eaten in a meal with cream reached higher blood levels than isolated curcumin (Ahmed Nasef et al., 2019). Black pepper contains piperine, which raised curcumin levels in a study of healthy volunteers who took 2 grams of curcumin with 20 mg of piperine (Shoba et al., 1998). A pinch of pepper in your rice is a much smaller amount, so think of it as a flavor choice rather than a measured dose. For more, see why curcumin absorption matters and curcumin vs turmeric.

Turmeric in food amounts is a normal part of many cuisines. Turmeric supplements are different: the NIH National Center for Complementary and Integrative Health notes possible side effects such as stomach upset and acid reflux, and says turmeric supplements may be unsafe during pregnancy (NCCIH). If you would like turmeric in a drink instead, Nano Turmeric is a mango-flavored turmeric curcumin drink mix (Product Facts).

What to serve with turmeric rice

• Chicken, chickpea or vegetable curries and dals.
• Grilled chicken, salmon, shrimp or tofu.
• Roasted vegetables with a spoonful of yogurt or tahini sauce.
• Rice bowls with black beans, avocado and a squeeze of lime.

Storing and reheating

Cool leftover rice quickly and refrigerate it within 2 hours of cooking. Eat it within 3 to 4 days, or freeze it for longer storage, and reheat it until it is steaming hot, 165°F on a food thermometer (USDA FSIS). A splash of water before microwaving keeps it from drying out.

Frequently asked questions (FAQ)

What is turmeric rice?

Turmeric rice is rice cooked with ground turmeric, which turns it bright yellow and gives it a mild, warm, earthy flavor. It is usually made with basmati or jasmine rice, a little fat such as butter, oil or coconut milk, and other aromatics like garlic, onion or cumin.

Is yellow rice the same as turmeric rice?

Not always. Turmeric rice is one kind of yellow rice. Other yellow rice recipes get their color from saffron, annatto or seasoning blends, so check the ingredients if you specifically want turmeric.

How much turmeric do you put in rice?

About 1/2 to 1 teaspoon of ground turmeric per cup of uncooked rice. That gives a deep yellow color and a gentle flavor. Much more than that can taste bitter and earthy.

Is turmeric rice good for you?

Turmeric rice is mostly rice, so its nutrition is close to plain rice cooked in the same way. The turmeric adds color, flavor and a small amount of curcumin, roughly 15 to 25 mg per serving in these recipes. Eating it as part of a meal with some fat is a practical way to enjoy turmeric in food.

Can you make turmeric rice in a rice cooker?

Yes. Add the rinsed rice, turmeric, seasonings, a little oil and the usual amount of water to the rice cooker, stir well and cook on the white rice setting. Stir again from the bottom when it is done to even out the color.

How long does turmeric rice last?

Refrigerate leftovers within 2 hours of cooking and eat them within 3 to 4 days. Reheat until steaming hot, 165°F on a food thermometer, following USDA leftover guidance.

Will turmeric stain my pot or rice cooker?

It can leave a yellow tint on light-colored plastic, silicone and some nonstick coatings. Wash the pot soon after cooking. Our guide to removing turmeric stains covers what works on different surfaces.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

This article is for general educational purposes only and is not medical advice. Check with a qualified healthcare professional before taking turmeric or curcumin supplements if you are pregnant, nursing, taking medication, or managing a health condition.

Learn more: make turmeric tea and golden milk, try our mango turmeric vinaigrette and turmeric overnight oats, or read what the research shows about turmeric.