Lemon Turmeric Rice

Printable Version

You know the yellow rice you get in a box or pouch at the grocery store? They use turmeric to get it yellow. But most of those pre-packaged rices are packed with too much salt and unnecessary ingredients to keep it fresh longer on the shelf. This Lemon Turmeric Rice takes minutes to prep and you can relax as it cooks. I always use basmati or jasmine rice not only because it has much more nutrients than your or ordinary bleached white rice but it’s packed with flavor that really ties together wonderfully with the rest of the spices. It’s my go-to rice that serves universally for so many dishes and keeps well over a week in the fridge for later use.


I love this rice with my Honey Porter Kabobs or any meat and fish dish. A lot of times when I’m making my everything but the kitchen sink chopped salads, I’ll throw in a little bit of this rice in it. Sometimes if I want to add more to it, I’ll put fresh garlic or garlic powder even onion. Better yet I love making a quick stir fry with all my favorite veggies, meat or shrimp. The options are endless which is why I love making a batch of this to make my future meals that much easier to prepare. And of course, as always, I encourage you to add whatever else you like to make it your own. It’s difficult to mess up rice!


4 – 6 servings

2 cups basmati or jasmine rice
1 heaping tablespoon fresh chopped parsley (or 2 teaspoons dried)
1 teaspoon turmeric powder
1/2 teaspoon sea salt
1/4 teaspoon white pepper
2 tablespoons salted butter
3 cups low sodium chicken stock (or however much is required to cook 2 cups of rice on the packaging)
1 lemon, juiced

In a medium sauce pan combine the rice, parsley, turmeric powder, salt and pepper until the rice is coated yellow from the turmeric. Add the butter and chicken stock. Cook the rice according to the package.

When the rice is done, add the lemon juice and use a large fork to fluff the rice and stir.