This Easy Turmeric Rice Recipe is not only beautiful to look at, but it’s really delicious as well! With the many health benefits of turmeric, I am always looking for ways to incorporate it into my cooking. You can find my other turmeric recipes here.
How to make my Easy Turmeric Rice Recipe
Since there are so few ingredients in this recipe, you’ll want to use quality ingredients and that begins with vegetable broth. I love using a vegetable bouillon base (such as the Better Than Bouillon brand). They are rich and full of flavor, but do contain salt so take care in adding any more prior to tasting for seasoning.
Next, add a tablespoon of vegan margarine to the broth.
Where to buy ground turmeric
Ground turmeric can be found at most grocery or specialties stores fairly easily these days. If you just can’t find it, it’s available on Amazon as well. That bright yellow color is going to make our rice the most beautiful color.
What does turmeric taste like?
Turmeric itself doesn’t have much flavor (it’s sort of an earthy taste), so you’ll taste the vegetable broth in this recipe more than the turmeric.
Bring the mixture to a boil.
Then add the garlic powder. This is optional if you aren’t a fan of garlic.
Once the liquid is boiling, add the jasmine rice and give a quick stir. Reduce the heat to a very low simmer and cover, leaving the lid ajar a bit so that it doesn’t bubble over. I always monitor rice for the first few minutes after the heat reduction just to be sure.
After the 20 minutes, leave the lid on and remove from the heat. Allow to sit to absorb any remaining liquid.
The last ingredient is chopped parsley for a bit of color.
Taste for seasoning, adding a sprinkling of salt and/or pepper, if desired. Toss well and serve immediately. Doesn’t that look pretty? It’s the perfect side dish. Or main dish.
Did you make my Easy Turmeric Rice Recipe? Leave me a comment below and let me know what you thought.
Easy Turmeric Rice Recipe
- 1 tbsp Vegan Margarine
- Garlic Powder to taste
- 1/2 tsp Ground Turmeric
- 1 c Jasmine Rice
- 1 1/2 c Vegetable Broth
- 1 tbsp Parsley chopped
- Salt and Pepper to taste
- 1 large Bay Leaf
- pinch Cumin or Cinnamon
- Add vegetable broth, vegan margarine, turmeric and garlic powder to a stock pot.
- Bring to a boil, then add Jasmine rice. Reduce to a very low simmer and cover with the lid slightly ajar so it doesn't boil over.
- Simmer for 20 minutes, then remove from the heat and secure the lid. Allow to sit for 10 to 20 minutes off of the heat and fluff with a fork.
- Taste for seasoning, adding a bit of salt and/or pepper if desired. Add chopped parsley and serve immediately.
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