Fluffy, Fragrant Turmeric Rice

Everyone needs a go-to rice recipe that’s a but “zshuzhed” (I have no idea how you spell that, but you get the picture).  When a meal calls for a bolder, more flavorful rice, then you bring out the big guns.  And by “big guns”, I mean this amazingly delicious and easy turmeric rice.

This is my sister’s go-to recipe when she needs a Mediterranean rice that pairs well with regionally-related foods, such as shawarma, ground lamb, gyro meat, and more.

And boy, does it!  The first time I made it, I piled it high with this delicious Middle Eastern spiced ground beef with toasted pine nuts) and the result was pure comfort food (this spiced beef or lamb kofta would be great as well).

But what’s impressive is that this rice is dang delicious on its own—and that’s not something I often say about rice.

On top of that, it is super easy and results in the softest, moistest rice I’ve ever made!  Typically I’ve struggled with making rice on the stove in a way I enjoy, so just default to my rice cooker.  But this technique was simple and very effective.

You definitely can make this with brown rice as well (my sister always does), but you’ll need to add an extra 1/2 cup of water and it will take a little longer to cook.

Rinse the rice well and drain it.  I often skip this step but it IS important in getting the right texture and having it not become a clumpy mess.  It takes 5 seconds, just do it 🙂

Toast the pine nuts in an oven set to 350 F for 5-10 minutes (keep a careful eye on them so they don’t burn!).  You can also do this in a pan on the stove, though you’ll have to watch them extra carefully.

Heat the olive oil in a large pot or saucepan over medium heat.  Add the onions and sauté until softened and slightly translucent (2-3 minutes).

Add the garlic, cumin, turmeric, salt and pepper, and stir quickly to combine.

Then add the drained rice to the pot. Stir frequently for a minute or two, until the rice starts to look translucent.

Stir in the water (scrape the bottom to make sure nothing is sticking) and bring to a strong simmer (not quite boil).

Then reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender (about 20 minutes but will vary depending on the type of rice).

Remove the pot from the heat. Lift up the lid and lay a clean dish towel over the top. Replace the lid on top of the towel and allow the rice to steam for 5-10 minutes.  This is a key step in making it extra fluffy.

Once finished, fluff the rice with a fork and fold in the pine nuts and cilantro. Taste and adjust for salt, as needed.

You can serve this as a side dish by itself, or combined with a lovely spiced lamb or beef dish or chicken shawarma recipe.

I’ve found this to make great leftovers as well.  You can re-heat by itself, but I’ve found the trick with rice is to put it in a bowl, put an ice cube in the middle, and cover with a paper towel and a plate, then microwave for a minute…this helps “re-steam” it and make it softer.

Other easy carb-y side dishes you’ll love:

• Roasted Butternut Squash Risotto with Fresh Basil
• Cheesy Rosemary Sweet Potatoes on the Grill
• Creamy Garlic Mashed Potatoes
• Quinoa Mac & Cheese
• The Best, Creamiest Homemade Hummus (+ A Secret Hack)
• Roasted Sweet Potato Fries

Original recipe from Veggies Save the Day

Pin for later!

Fluffy, Fragrant Turmeric Rice

Yield: 3+ cups of cooked rice (~6 servings)

Prep Time: 2 minutes

Cook Time: 35 minutes

Total Time: 37 minutes

This flavorful turmeric rice is fluffy & delicious, a great Mediterranean rice recipe that pairs perfectly with shawarma, gyros, and more!

Print

Ingredients

• 1 tablespoon of olive oil
• 1/2 cup of finely-diced onion (about 1/2 of a medium onion)
• 2 cloves of garlic, minced
• 1/4 teaspoon of ground cumin
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of salt, plus more to taste
• 1 1/2 cups of long-grain white rice, rinsed & drained (see notes; long-grain or jasmine, though I use basmati sometimes)
• 2 1/4 cups of water
• 1/4 cup of pine nuts, toasted
• 2 tablespoons of fresh cilantro, roughly chopped

Instructions

1. Toast the pine nuts in an oven set to 350 F for 5-10 minutes (keep a careful eye on them so they don't burn!).  You can also do this in a pan on the stove, though you'll have to watch them extra carefully.
2. Heat the olive oil in a large pot or saucepan over medium heat.
3. Add the onions and sauté until softened and slightly translucent (2-3 minutes).
4. Add the garlic, cumin, turmeric, salt and pepper, and stir quickly to combine.
5. Then add the drained rice to the pot. Stir frequently for a minute or two, until the rice starts to look translucent.
6. Stir in the water (scrape the bottom to make sure nothing is sticking) and bring to a strong simmer (not quite boil).
7. Then reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender (about 20 minutes but will vary depending on the type of rice). 
8. Remove the pot from the heat. Lift up the lid and lay a clean dish towel over the top. Replace the lid on top of the towel and allow the rice to steam for 5-10 minutes.  This is a key step in making it extra fluffy.
9. Once finished, fluff the rice with a fork and fold in the pine nuts and cilantro. Taste and adjust for salt, as needed. Serve.

Notes

1. Rinsing the rice is an important step to make it fluffier and not clump together.
2. You can make this with brown rice, but will need an extra 1/2 cup of water and it will take a little longer to cook.