Easy Rice Cooker Turmeric (Yellow) Basmati Rice
Learn how to cook fluffy and flavorful turmeric rice in the rice cooker. Turmeric is the key ingredient that makes this dish golden and fragrant, along with garlic, onion and chicken stock. It’s an easy set it and forget it kind of dish and takes only about 35 minutes to make.
Melt the butter in the microwave for about 15 to 20 seconds. Rinse rice in a mesh strainer. Make sure to shake out excess water well. Add rice, butter, onion, garlic, turmeric, bay leaf and salt in the pot and mix well. Add chicken stock and stir ingredients together. Set rice cooker to cook or start (depending on the cooker functions). When done, fluff with a fork and serve.
*Nu tritional facts provided are only an estimate, accuracy is not guaranteed.
Rinse the rice, this will help clean it by removing any dirt and debris. Rule of thumb is to rinse it three times.
Make sure to drain the water well, give it a few hard shakes in the strainer to take out as much water as possible. Too much residual water may make the dish mushy.
Stir up all the ingredients well in the pot to ensure even distribution of flavors.
Store leftover in an airtight container for up to 3 days in the refrigerator.
Freeze in the freezer in an airtight container for up to a month.
To substitute Jasmine rice, use 1 cup rice with 1- ¼ cups broth. Rinse your rice as above, and make sure to drain it well.
Serving: 4 cups Calories: 243 kcal Carbohydrates: 43 g Protein: 7 g Fat: 5 g Saturated Fat: 2 g Trans Fat: 1 g Cholesterol: 11 mg Sodium: 345 mg Potassium: 204 mg Fiber: 1 g Sugar: 2 g Vitamin A: 91 IU Vitamin C: 1 mg Calcium: 22 mg Iron: 1 mg