• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Sides

Turmeric Rice with Spiced Cashews

Nov 7, 2020 -May contain affiliate links

476 shares
  • 32
Jump to Recipe·Print Recipe·5 from 6 reviews

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.

Sideview of a large bowl filled with yellow turmeric rice topped with spiced cashews

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!

Ingredients to make spiced cashews: roasted cashews, turmeric, black pepper and maple syrup

First combine all the ingredients in a bowl and mix well.

cashews, maple syrup, turmeric and black peppers combined in a glass bowl

cook at medium-low heat for 3-5 minutes, stirring occasionally and keeping an eye on them so they don't burn.

cooking cashews in a nonstick skillet

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.

Letting cashews cool in a piece or parchment paper

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
Overhead view of a white plate filled with yellow turmeric jasmine rice topped with spiced cashews

DID YOU LIKE OUR TURMERIC RICE RECIPE?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turmeric Rice with Spiced Cashews


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Vicky and Ruth
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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
  4. In the meantime, prepare the cashews. In a medium bowl add cashews maple syrup, turmeric and black pepper. Mix well. 
  5. 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.
  6. Remove from the skillet into a piece of parchment paper and let them cool
  7. 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

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More Sides

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples
  • overhead image of an oval platter with a wild rice recipe mixed with pistachios and cherries.
    Wild Rice With Quinoa Pistachios and Dried Cherries
  • overhead image of a plate of roasted deep orange honeynut squash slices. The squash is topped with poomegranate seeds and micro herbs.
    Roasted Honeynut Squash Slices with Maple Syrup and Brown Sugar

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Tammy

    August 30, 2013 at 1:10 am

    this recipe sounds awesome! I am going to make this soon!

    Reply
    • Vicky & Ruth

      September 01, 2013 at 7:47 am

      We love when our readers make our recipes.

      Reply
  2. Consuelo @ Honey & Figs

    August 30, 2013 at 3:21 am

    ¡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 🙂

    Reply
  3. Raquel

    August 30, 2013 at 10:30 am

    I love the spiced cashew idea! This recipe sounds delicious!!! Cant wait to make it!

    Reply
  4. Lia

    August 30, 2013 at 9:31 pm

    Really great flavor profiles! Can't wait to make it this Sunday! Thanks for the recipe.

    Reply
    • Vicky & Ruth

      August 31, 2013 at 11:07 pm

      Thank you Lia, let us know how it comes out!

      Reply
  5. Frieda

    September 01, 2013 at 4:07 am

    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).

    Reply
    • Vicky & Ruth

      September 01, 2013 at 7:50 am

      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!

      Reply
  6. Dawn @ Words Of Deliciousness

    September 03, 2013 at 10:32 pm

    I have never heard of cashew milk, but it does sound yummy. Your spiced cashew rice looks delicious.

    Reply
  7. Chanie@BusyInBrooklyn

    September 09, 2013 at 8:30 pm

    I love your beautiful dishes, and photo, and recipe!

    Reply
  8. Alison@Alibabka

    September 10, 2013 at 8:11 pm

    All those flavors sound amazing! I love cilantro in rice!

    Reply
  9. Melissa {lilmisscakes}

    September 12, 2013 at 6:32 pm

    This looks so incredibly flavorful! Yum.

    Reply
  10. The Steaming Pot

    September 13, 2013 at 10:55 pm

    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.

    Reply
    • Vicky & Ruth

      September 18, 2013 at 2:04 pm

      We would love to hear how you modified the recipe and what the results were. Please let us know.

      Reply
  11. Sarah Klinkowitz

    September 14, 2013 at 11:53 pm

    I love rice, and this dish is something I want to make!

    Reply
    • Vicky & Ruth

      September 18, 2013 at 2:06 pm

      Thank you very much Sarah.

      Reply
  12. Whitney @ Jewhungry

    September 15, 2013 at 2:51 pm

    I've never heard of anything like this! So lovely!

    Reply
  13. Leah

    November 10, 2020 at 8:35 am

    the two circles are still coming out on the recipe

    Reply
    • Vicky & Ruth

      November 11, 2020 at 1:08 pm

      Sorry about that. Working on it

      Reply
  14. Helen

    November 15, 2020 at 7:10 pm

    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.

    Reply
    • Vicky & Ruth

      November 17, 2020 at 3:40 pm

      Ha, ha, we love hearing about the family enjoying our recipes. Keep Cooking!

      Reply
  15. Raquel

    November 17, 2020 at 9:37 pm

    This rice is AMAZING!! I’m always looking for a way to spruce up rice and this hit the spot!

    Reply
    • Vicky & Ruth

      November 17, 2020 at 10:01 pm

      Thank you so much! Keep Cooking ;-)!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love

  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce

  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil

Seasonal

  • A photo collage of best soup recipes
    33 Vegan Soup Recipes

  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese

  • A close up on a vegan sticky toffee pudding topped with whipped cream
    Vegan Sticky Toffee Pudding

  • Overhead image of a bowl of vegan pasta e fagioli soup. There are a salt and pepper shaker near the bowl as well as a fresh green plant and two spoons.
    Pasta e Fagioli Soup - Pasta and Beans Soup Recipe

Footer

Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+