Vegan Spiced Turmeric Rice
Turmeric rice is an easy side dish to throw together in a rice cooker, on the stovetop, or in an instant pot. Using pantry spices, rice, and vegetable stock or broth, this dish comes together in about 20 minutes.
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Greek, Indian, Middle East
salt and pepper to taste
optional, add-in at end
, mix together all ingredients except the coconut oil. Cook according to cooker instructions.
At the end of cooking, using a fork, fluff up the rice. Stir in the coconut oil if you want to use it. Serve fresh. Leftovers can be stored in the fridge in an airtight container for 1 week.
In a medium saucepan, mix together all ingredients except coconut oil. Bring to a boil and then reduce to a simmer. Leave at a simmer for about 18 minutes covered.
Remove the lid at the end of cooking, tilt the pan to ensure no liquid remains in the bottom. The rice should hold firm. Fluff with a fork, and stir in the optional coconut oil. Serve fresh.
Mix together all ingredients in the steel pot of an
, and cook using the rice button. Be sure to close the lid and seal the vent.
Manually release pressure at the end, remove the lid, and fluff the rice with a fork. Stir in the optional coconut oil. Serve fresh.
You can double this recipe if you want extra. I also enjoy it with some chopped onion stirred in, but the onion powder saves time!
spiced rice, turmeric rice, vegan turmeric rice
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