In this recipe, turmeric is the star ingredient, delivering its signature golden hue and earthy, peppery flavor. You might ask, why is this the best turmeric rice recipe? Well, during one of my best memorable travels - to South Africa - I learned to make South African Yellow Rice, a dish influenced by the Indian community there (PRETORIA SOUTH AFRICA MOMENTS).
This recipe is vegetarian and vegan-friendly. Though it starts with some stove-top prep, the rice cooker takes over for the final, effortless finish. And while turmeric leads the flavor profile, the addition of raisins, pecans, cinnamon, and a touch of butter elevates the dish into something truly special.
The result? A warm, earthy, and aromatic turmeric rice with sweet pops from raisins, buttery richness, a gentle crunch from pecans, and the lovely scent of cinnamon. It's a wholesome, nourishing dish that pairs beautifully with curries, stir-fries, grilled vegetables, or even just a fresh salad (CAPE TOWN INDIAN FISH CURRY).
Ingredients
2 cups Basmati
rice, washed and rinsed
½ tbsp turmeric
powder
½ tbsp salted
butter
1½ tbsp raisins
2 tbsp pecans,
broken
A few cinnamon
sticks
3 cups water
Salt to taste
Method
Heat the butter
in a pan and lightly fry the pecans until crisp.
Add raisins,
stir briefly, then remove both and set aside.
In the same butter, sauté the cinnamon sticks, rice and turmeric powder for a few stirs.
Transfer
everything into the rice cooker, add water and salt.
Let the rice
cooker do the rest.
Once cooked, gently mix in the fried pecans and raisins, fluffing the rice as you go.
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