Easy Turmeric Rice (One Pot, Rice Cooker)
This delicious and easy Turmeric Rice is a one-pot recipe that is made in the rice cooker. It has a tinge of sweetness from the raisins, crunch from the cashews and a gorgeous golden color from the turmeric! Plus all the main ingredients are from the pantry!
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup basmati rice
- 2 Cups chicken stock
- 1 red onion
- 5 cloves garlic (peeled and minced)
- 1-1½ teaspoon turmeric powder
- ½ teaspoon salt (More if you're using homemade broth which is less seasoned.)
- ½ Tablespoon unsalted butter (Substitute: ghee or coconut oil)
- 3 Tablespoons raisins (Substitute: cranberries)
- 3 Tablespoons roasted cashew nuts
Instructions
- 1
Wash and drain the white rice. Note: I wash my rice about 3 times till it's clear to remove the excess starch. The water from the 1st wash can be used to water plants, and the 2nd and 3rd washes can be used to make Korean stew.
- 2
Place the rice, cinnamon stick, minced onion, minced garlic and turmeric powder in the rice cooker pot.
- 3
Add the required amount of chicken stock. (It's a 2:1 volume ratio so use 2 Cups of chicken stock for every 1 cup of rice grains.)
- 4
Start your rice cooker! Once the rice has cooked, leave it for 2-3 minutes before uncovering.
- 5
Add the butter and raisins to the fragrant rice and fluff gently. Don't stir too vigorously as we don't want to mash up the rice. (The heat from the rice will melt the butter, but you can cut the butter into smaller cubes before mixing in, if you wish.)
- 6
Once the butter has melted, mix in the cashews. (I like mine extra crunchy so I leave it as the last step.)Serve and enjoy!