Garlic Turmeric Rice
Garlic Turmeric Rice is a flavorful and vibrant dish that combines the earthy taste of garlic and turmeric with fluffy rice. It’s an easy-to-make, customizable side dish that brings a burst of color and health benefits to any meal.
Ingredients
- 2 tablespoons unsalted butter or ghee
- 1 medium onion finely diced (about 1 cup)
- 4 garlic cloves minced
- 1 teaspoon turmeric powder
- 2 cups 370g basmati rice or any long-grain rice, rinsed and drained
- 3 cups chicken or vegetable stock
- ½ teaspoon salt or to taste
- 1-2 tablespoons fresh lemon juice
- Fresh parsley or cilantro leaves for garnish
Instructions
- In a medium saucepan or pot, melt the butter or ghee over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Then, stir in the garlic and cook for about 1 minute, or until fragrant.
- Add the turmeric powder and stir to combine. Next, add the rice and stir it into the mixture, cooking for about 1 minute or until the rice is lightly toasted.
- Pour in the stock, and add salt and pepper to taste. Stir everything well and bring to a boil. Once it begins to boil, reduce the heat to low, cover the pot, and let it simmer for 15 minutes or until the liquid has been absorbed.
- Remove from heat and let the rice sit for 5 minutes before fluffing it with a fork.
- Drizzle with fresh lemon juice and garnish with chopped parsley or cilantro.
- Serve and enjoy!
Notes
Rinse the rice before cooking to remove excess starch from the grains. This starch can make the rice stick together and become clumpy instead of fluffy. To rinse, you can use a bowl or a colander. If using a colander, place the uncooked rice in it and rinse under cold running water until the water runs clear, or at least less cloudy. For the bowl method, put the uncooked rice in a large bowl, add enough water to cover it, stir it, and pour the water out. Repeat until the water runs clear or becomes less cloudy. Then, drain the rice in a colander and it’s ready to cook.
It’s a good idea to sauté your vegetables before adding them to the rice. Sautéing garlic and onion in butter enhances their aromatic flavors. You’ll know they’re ready when you can smell the delicious aroma of garlic and onion cooking.
For the best results, cook your rice in a stainless steel sauté pan to experience a noticeable difference in texture and flavor.
Once the rice is cooked, let it rest for five minutes before fluffing it with a fork. When the cooking timer goes off, remove the rice from the heat but leave it covered for an additional five minutes. This allows the rice to absorb any leftover moisture, making the grains softer and fluffier. Letting the rice rest is a key step in making it perfect, which is why rice cookers include a resting period in their cooking process—this is why rice from a cooker often tastes so light and fluffy.
Storing & Reheating
- Fridge: Store the yellow rice in an airtight container for up to 4 days.
- Freezer: You can freeze the turmeric rice in a freezer-safe container for up to 4 months. To reheat, thaw it in the fridge and warm it in the microwave.