Turmeric Rice – Buttery and Delicious

Turmeric rice has an absolutely beautiful, golden color (from the curcumin in the turmeric) and because rice is typically neutral in flavor, the flavor of the turmeric comes through along with the butter, garlic, and onion to make this one of the most delicious ways to make rice.

And best of all, you can have it on the table in about 25 minutes.

Golden Tumeric Rice

If you follow the blog, you know my love of rice. Plain rice, 4 Ingredient Stick of Butter Rice, Pressure Cooker Mushroom Rice, and even Creamy Instant Pot Rice Pudding with Raisins.

Heck, I grew up melting butter over hot rice and sprinkling it with sugar – Dad taught me that – is it a Dutch thing or does everyone know about that?

Sometimes though, you want a side of rice that’s golden, savory, and earthy, and that pairs perfectly with grilled or roasted chicken, or salmon. I absolutely love this yellow rice with my Slow Cooker Sausage Curry recipe.

Ingredient Highlights

White Rice – choose your favorite. Typically you would use basmati as a favorite, and jasmine is nice, or any long-grain rice is perfect here as well. I don’t recommend high-starch rice like arborio rice (that works more for rice puddings and risotto).
Aromatics – Onion and garlic. Use what you have on hand. I typically use regular yellow onions and minced garlic. Even “jarlic” works well!
Butter – Sometimes nothing is better than real butter. Butter-flavored margarine will work, but please don’t replace the butter with oil. You really want that buttery flavor to permeate in the flavors.
Tumeric – Ground turmeric is what you want. Careful though, turmeric will stain EVERYTHING, so be careful what utensils you use, and don’t spill it on your white countertops!
Stock/Broth – Vegetable stock gives a nice vegetal flavor but if you want something deeper with umami, try chicken stock instead.

Your Step By Step For Fluffy Tumeric Rice

Super easy to make, turmeric rice comes together in about 20 – 25 minutes.

STEP 1: MELT: Melt the butter
STEP 2: SAUTE: Saute the garlic and onions till soft.
STEP 3: TOAST: Add rice and turmeric powder. Saute with the rest of the ingredients to toast and “bloom” the spice.

STEP 4: ADD LIQUID: At this point, add the vegetable stock or chicken broth.

STEP 5: SIMMER: Simmer the rice until cooked and the liquid is absorbed.

Fluff the rice and garnish with chopped parsley if desired.

***Don’t forget to check the fully printable recipe card below for exact ingredient amounts, full directions, and helpful notes to make this rice perfect every time.

Keepin’ It Fresh

Storing leftover rice is as easy as pie. Place it into a container with an air-tight lid and keep it in the fridge for up to 3 days. I like to add a bit of extra butter to it when reheating to help rehydrate the rice (and the flavors) to freshen it up a bit.

Freeze it for 3 months in a freeze-friendly container. Thaw overnight or reheat with a splash of water (my grandma taught me that!) and a bit more butter.

Often with leftover rice, I like to fry it in a skillet and add extra ingredients to it to switch it up a bit like peas, and sliced peppers, green onions, and throw in some leftover rotisserie chicken. Eat that on its own, or if you have a good enough amount, try stuffing some peppers, top with cheese, and roast in the oven!

Tips For Perfect Golden Rice

• Be careful not to overcook it. Mushy rice is never tasty and the texture is just.. something else.
• Remember to rinse the rice before starting with the recipe. I list that step in the recipe card, but it really helps the rice become fluffy and not ‘stodgy’ and helps it not stick together.
• As I mentioned earlier, turmeric stains like the dickens! That vibrant color is beautiful on rice, but not on your cutting boards or countertop. If you accidentally spill some, wipe it asap. You might want to consider wearing gloves if you’ve never worked with turmeric before and use stainless steel utensils.

Have you tried making this fluffy Tumeric Rice side? I’d love to hear what you thought of it! Share your experience in the comments or drop me an email at joanne@thesaltypot.com.Thanks for hanging out, and happy cooking!