Mediterranean rice pilaf in rice cooker

Learn how to cook fluffy and flavorful turmeric rice in the rice cooker. Turmeric is the key ingredient that makes the dish golden yellow and fragrant, along with garlic, onion and chicken broth. It’s an easy set it and forget it kind of dish and takes only about 35 minutes to make.

My boys love rice and I cook it on the daily. They enjoy delicious bowls with different types of veggies and protein, like my amazing oven baked chicken skewers! 

Occasionally, I like to change it up a bit and add more flavor for them to enjoy, and this super easy side dish has become one of their favorites. This is my take on the beautiful golden rice that we often eat at Mediterranean restaurants. 

• Ingredients
• Rice Cooker
• Instructions
• Pro Tips
• FAQs
• Related Recipes You’ll Love
• Easy Rice Cooker Turmeric (Yellow) Basmati Rice

Ingredients

Basmati Rice – This is a thin, long grain rice. It’s drier and not as sticky as jasmine rice. If you don’t have basmati, you may also use jasmine. 

Chicken Broth – This boosts the flavor and provides a savory, rich taste. You may use low sodium chicken broth or water if you prefer to keep this dish on the lighter side. 

Turmeric – Turmeric powder is used in this recipe to get that beautiful golden yellow color and interesting flavor.

I am using a Tiger JBV- S series. I quickly got one of these right after we became a family of four. It suits our family well and has basic functions that are easy to use.  I usually only cook about 1 cup a day. 

The cooker is also small enough that it doesn’t take up a lot of counter space, but has the capacity to cook up to 5.5 cups of dry rice for larger parties. 

Instructions

1. Wash the rice and drain well in a mesh strainer. 

2. Add all the dry ingredients to the pot.

3. Mix all the dry ingredients together well.

4. Add the chicken broth and give it a stir.

5. Set the cooker to start and forget about it!

6. When done cooking, fluff it up with a fork and serve right away!

Pro Tips

• I grew up learning to cook rice at a very young age. The first thing my parents taught me was to always rinse it! The reasoning is because 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.
• If you are using jasmine, make sure to do 1 part rice to 2 parts water. 

FAQs

What is turmeric rice?

White rice that is coated a yellow color by spices like turmeric, annatto, or saffron. The dish comes from countries from around the world including Spain, India, South Africa, Indonesia and many more.

Should I rinse basmati rice?

Yes, this helps to reduce debris and dirt. 

Is yellow rice gluten free?

White rice in its natural form is gluten free. When you add flavorings to it, make sure to read the labels to ensure there is no wheat. In this dish, the chicken stock is gluten free, making it gluten free.

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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.

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Side Dish

Cuisine American, Asian, Mediterranean

Servings 4 cups

Calories 243 kcal

• ▢

• ▢ 1 cup basmati rice
• ▢ 1 ½ cups chicken broth
• ▢ ¼ cup minced yellow onion
• ▢ 1 tablespoon melted butter
• ▢ 1 bay leaf
• ▢ 1 teaspoon minced garlic
• ▢ ½ teaspoon turmeric powder
• ▢ ¼ teaspoon kosher salt

• 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.

*Nutritional 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: 4cupsCalories: 243kcalCarbohydrates: 43gProtein: 7gFat: 5gSaturated Fat: 2gTrans Fat: 1gCholesterol: 11mgSodium: 345mgPotassium: 204mgFiber: 1gSugar: 2gVitamin A: 91IUVitamin C: 1mgCalcium: 22mgIron: 1mg