Turmeric Rice In Rice Cooker
Turmeric rice in a rice cooker is one of my favorite hassle-free ways to make a flavorful and fragrant side to any meal. By cooking the rice with earthy turmeric, savory vegetable broth, and aromatic garlic and bay leaves right in the rice cooker, each grain infuses with vibrant yellow color and well-balanced flavor down to the fluffy core. The result is a rice pilaf that needs only a few ingredients, barely any work, and transforms plain rice into something vibrant, addictively-delicious, and beautiful.
Ingredients
- 1 cup long-grain white rice
- 1½ cups water or vegetable broth
- 1 teaspoon turmeric powder
- ½ teaspoon salt adjust to taste
- 1 tablespoon olive oil or butter optional, for added flavor
- 2 cloves garlic minced
- 1 bay leaf
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- In the rice cooker pot, add the rinsed rice, water or vegetable broth, turmeric powder, salt, minced garlic, bay leaf and olive oil or butter (if using). Stir gently to combine all the ingredients.
- Close the rice cooker lid and set it to the "White Rice" or "Regular" setting, depending on your rice cooker model.
- Allow the rice to cook according to the rice cooker's instructions. Once the rice cooker switches to "Keep Warm" mode, let it sit for an additional 5-10 minutes to allow the rice to steam and absorb any remaining moisture.
- After steaming, open the rice cooker lid and fluff the rice with a fork to separate the grains and distribute the turmeric evenly.
Notes
❄️Storage Instructions
Refrigerator
Place any leftover rice in an airtight container and store in the refrigerator for about 3-5 days. Ensure the rice is cooled completely before refrigerating. The flavors in the rice will continue developing as it rests in the fridge. Simply reheat leftover refrigerated rice in the microwave in 30 second intervals, fluffing between intervals, until hot. Add a little splash of vegetable broth or water to restore moisture if needed.Freezer
For long term freezer storage, spread cooked rice in a single layer on a baking sheet and freeze until solid, about 2 hours. Transfer frozen rice to an airtight freezer bag or container. Seal tightly and store in the freezer for up to 2 months. To reheat your frozen turmeric rice, simply steam in a steamer basket for 10-15 minutes until warmed through. You can also reheat frozen rice by sautéing it in olive oil over medium heat with aromatics like garlic or onions to revive flavor. Add splashes of vegetable broth as needed to restore moisture and serve hot.Nutrition
Calories: 208kcalCarbohydrates: 39gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 646mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 189IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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