Don’t you love a holiday recipe that’s so good you can make it year-round?! That’s what this Turmeric Jasmine Rice with Spiced Cashews is to us. It’s so full of delicious, spiced flavor and beautiful presentation that it makes a lovely holiday side dish, but it’s easy enough to make that you’ll want to have it on the table all year long.
This is a really simple turmeric rice recipe! Follow our step-by-step instructions for a perfect yellow-colored rice that you’ll want to make again and again.
Health Benefits of Turmeric
Some Doctors and Health Sites suggest that Turmeric has great health benefits. Some claim that turmeric is good for circulation has anti-inflammatory and antioxidant properties and it’s good for your heart and your brain! To facilitate absorption, it is recommended to always combine turmeric with black pepper.
You probably know by now how much we love cooking with turmeric! From turmeric spiced sheet pan dinners, to soups, sauces, muffins and drinks it’s one of our favorite spices to add to any dish we can, especially this turmeric rice. It adds a vibrant, deep color (be careful: it will stain clothes and even sometimes countertops!) and a rich flavor that isn’t spicy at all.
How to Make Spiced Cashews
The crunch and spice of the cashews is the finishing touch that makes this dish sing! Make the sweet-savory spiced cashews while the rice is cooking and everything will be ready at the same time. They are so yummy you’ll want to make extra cashews and eat them as a snack!
First combine all the ingredients in a bowl and mix well.
cook at medium-low heat for 3-5 minutes, stirring occasionally and keeping an eye on them so they don't burn.
Let the cashews cool on a piece of parchment paper. Resist the temptation to taste the cashews while there hot. You can easily get burnt and they taste better cooled anyway.
What Makes Jasmine Rice Different?
We used jasmine rice for this naturally gluten-free and vegan yellow rice! Jasmine rice is a little sweet with a fluffy, sticky texture when it’s cooked. Any variety of rice would be good for this turmeric rice, but we had the best results with Jasmine and Basmati rice.
What Should I Cook Rice In?
Usually rice is cooked in water, but you can cook in many different liquids for an interesting texture and flavor in this staple side dish! A few cooking liquids you could try are…
- Water (of course!)
- Vegetable broth
- Canned Coconut milk
- Any unsweetened plant-based milk such as cashew milk, oat milk, soy milk etc.
More Recipes with Turmeric
- Veggie Loaded Tempeh Sheetpan Dinner with Tahini and Turmeric Sauce
- Ginger, Pear and Turmeric Muffins
- Turmeric Zucchini Cauliflower Soup
- Turmeric Ginger Hot Toddy
- Lentil Meatballs in Tahini Turmeric Sauce - May I Have That Recipe
- Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth
- Tahini, Turmeric & Date Vegan Granola Bars
- Sfuf-Middle Eastern Turmeric Cake
DID YOU LIKE OUR TURMERIC RICE RECIPE?
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Turmeric Rice with Spiced Cashews
- Total Time: 45 minutes
- Yield: 6 cups 1x
- Diet: Gluten Free
Ingredients
- 1 tbsp sesame oil or vegetable oil
- 1 medium onion, diced
- 4 cloves of garlic, minced or grated
- 1 ½ " piece of ginger, freshly grated
- 1 tsp turmeric
- ½ tsp ground black pepper
- 1 ½ cups Jasmine Rice
- 1 ½ tsp salt
- Chopped cilantro or parsley to garnish the rice
For the spiced cashews
- 1 cup roasted and lightly salted cashews
- 2 tbsp Maple Syrup
- ½ tsp turmeric
- ⅛ tsp ground black pepper
Instructions
- In a large, deep non-stick skillet fitted with a tight lid, heat sesame oil, add onion and saute on medium-high for 4 minutes, until it starts to soften.
- Lower the heat to medium and add garlic, ginger, turmeric, and black pepper. Continue cooking for another 3-4 minutes. Add rice and cook for 2 more minutes, stirring constantly.
- Add 2 ⅓ cups of water and the salt, bring to a boil, cover with a lid and simmer for 25 minutes until tender and all the liquid has been absorbed
- In the meantime, prepare the cashews. In a medium bowl add cashews maple syrup, turmeric and black pepper. Mix well.
- Add to a medium-sized nonstick skillet and cook at medium-low heat for 3-5 minutes, stirring occasionally and keeping an eye on them so they don't burn.
- Remove from the skillet into a piece of parchment paper and let them cool
- Before serving, top rice with cashews and chopped cilantro or parsley.
- Prep Time: 10 mins
- Cook Time: 35
- Category: Sides
- Method: stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ½ cup with cashews
- Calories: 176
- Sugar: 3
- Sodium: 295
- Fat: 6.6
- Saturated Fat: 1.3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: .9
- Protein: 3.6
- Cholesterol: 0
Keywords: jasmine rice, turmeric rice, spiced cashews
Tammy says
this recipe sounds awesome! I am going to make this soon!
Vicky & Ruth says
We love when our readers make our recipes.
★★★★★
Consuelo @ Honey & Figs says
¡Qué buena pinta! Es una pena que aquí no vendan leche de anacardos (qué feo suena en español, ¿no?), pero seguro que con leche de almendra también está muy bueno. Qué ganas de probarlo, os ha quedado super rico 🙂
Raquel says
I love the spiced cashew idea! This recipe sounds delicious!!! Cant wait to make it!
★★★★★
Lia says
Really great flavor profiles! Can't wait to make it this Sunday! Thanks for the recipe.
Vicky & Ruth says
Thank you Lia, let us know how it comes out!
Frieda says
Thanks for your great recipes.
Cashew milk hasn't arrived yet here in Israel. What would be a great substitute? Please give generic name, as we don't get all the brands here (yet).
★★★★★
Vicky & Ruth says
You can use any other unsweetened milk substitute, almond milk, rice milk or soy milk and even some vegetable broth. We would just suggest maybe adding a little more coconut oil while cooking the scallions and garlic just to make it a little richer in flavor. Shanah Tova!
★★★★★
Dawn @ Words Of Deliciousness says
I have never heard of cashew milk, but it does sound yummy. Your spiced cashew rice looks delicious.
★★★★★
[email protected] says
I love your beautiful dishes, and photo, and recipe!
[email protected] says
All those flavors sound amazing! I love cilantro in rice!
Melissa {lilmisscakes} says
This looks so incredibly flavorful! Yum.
The Steaming Pot says
Sounds heavenly! I don't get cashew milk over here, will have to do with a substitute. I hope it tastes as good. Can't wait to recreate the recipe in my kitchen.
Vicky & Ruth says
We would love to hear how you modified the recipe and what the results were. Please let us know.
Sarah Klinkowitz says
I love rice, and this dish is something I want to make!
Vicky & Ruth says
Thank you very much Sarah.
Whitney @ Jewhungry says
I've never heard of anything like this! So lovely!
Leah says
the two circles are still coming out on the recipe
Vicky & Ruth says
Sorry about that. Working on it
Helen says
I made this recipe on Friday. Thankyou! We loved it. My hubs was delighted to taste my extra efforts as my cooking is mostly lazy and done for speed and nutrition.
Vicky & Ruth says
Ha, ha, we love hearing about the family enjoying our recipes. Keep Cooking!
Raquel says
This rice is AMAZING!! I’m always looking for a way to spruce up rice and this hit the spot!
★★★★★
Vicky & Ruth says
Thank you so much! Keep Cooking ;-)!