Turmeric Rice Recipe (2024)

FAQs

Is it OK to add turmeric to rice? ›

This Turmeric Rice aka Indian Yellow Rice is a flavor bomb, super easy to make, healthy plus delicious. It makes for a great weeknight dinner, ready under 30 minutes. Serve it with grilled veggies, tandoori chicken, grilled kababs, curry, raita or a stew.

Turmeric Rice Benefits

The active ingredient is called curcumin. Studies of the health benefits of turmeric are not completely conclusive, but some studies do indicate that turmeric is good for weight loss and can help fight heart disease and cancer (more here).

No additional oil or salt is necessary, just a generous teaspoon of ground turmeric tipped straight into the cooking water. The result will have an attractive yellow hue, plus, it'll taste delicious, with a hint of turmeric's characteristic earthy, slightly peppery flavor.

A half a teaspoon of ground turmeric is usually plenty for seasoning bean dishes, rice dishes, whole grains, soups, stews, sauces, marinades, and pickling brines. Ground turmeric can also be used to add appetizing color to a breakfast scramble, a creamy batch of mac and cheese, and even cakes and desserts.

Avoid using turmeric together with other herbal/health supplements that can also affect blood-clotting. This includes angelica (dong quai), capsicum, clove, dandelion, danshen, evening primrose, garlic, ginger, ginkgo, horse chestnut, Panax ginseng, poplar, red clover, saw palmetto, and willow.

For cooking rice, a general guideline is to add about 1/2 to 1 teaspoon of turmeric powder per cup of uncooked rice. This can vary depending on personal preference and the desired level of flavor and color. Start with a smaller amount and adjust to taste if needed.

According to a study conducted at the Tufts University, curcumin can actually suppress fat tissue growth. Another way in which turmeric helps in losing weight by regulating sugar levels and further preventing insulin resistance. This results in excess fat that is not retained in the body.

In traditional Eastern medicine, turmeric is classified as a warming herb or spice, often used to increase warmth and blood flow to the pelvic area. This in turn, supports essential nutrients travelling to the lower body to support a healthy womb environment.

Some people can experience mild side effects such as stomach upset, nausea, dizziness, or diarrhea. These side effects are more common at higher doses. When applied to the skin: Turmeric is likely safe. It is possibly safe when turmeric is applied inside the mouth as a mouthwash.

One of the simplest ways to reduce the intensity of turmeric in a dish is to dilute it. If possible, add more of the other ingredients in the recipe to balance out the flavours. Consider adding more vegetables or broth to help dilute the turmeric.

Is 2 tablespoons of turmeric a day too much? ›

High doses of turmeric and curcumin are not recommended long-term since research confirming their safety is lacking. However, the World Health Organization (WHO) has determined 1.4 mg per pound (0–3 mg per kilogram) of body weight an acceptable daily intake ( 14 ).

While they might be similar in some ways (such as their vibrant colors and bold flavors), they come from different plants. Turmeric is a rhizome, or root, while saffron comes from a flower. Accordingly, saffron has a lighter and more floral flavor than turmeric, which is much more bitter and earthy [4].

People who should not take turmeric include those with gallbladder problems, bleeding disorders, diabetes, gastroesophageal reflux disease (GERD), infertility, iron deficiency, liver disease, hormone-sensitive conditions, and arrhythmia. Pregnant women and those who are going to undergo surgery should not use turmeric.

You can add turmeric powder to food. It's often used to flavor dishes like curry, soups, and roasted meat. One of the most traditional ways to consume turmeric is in a warm drink known as golden milk. While tasty, your body doesn't absorb turmeric very well from food.

Cooking turmeric for just a few minutes does not reduce its nutritional value, but boiling turmeric over high heat or pressure cooking it reduces the effectiveness of Curcumin. However, cooking it for a small duration and pairing it with souring agents may help in better absorption of Curcumin in the body.

I would typically add it just after the "tadka" or tempering of mustard or cumin seed or whole spices, or when I am sauteing onions. To enhance the effects of turmeric when you cook with it, add some black pepper into the recipe.

Turmeric has an amber-orange shade and a warm flavor. This spice is good for using in foods such as chicken and vegetable dishes, pickles, salad dressings, and smoothies (Palmer, 2016).