Turmeric Rice Recipe (2024)

FAQs

Is turmeric in rice good for you? ›

The active ingredient is called curcumin. Studies of the health benefits of turmeric are not completely conclusive, but some studies do indicate that turmeric is good for weight loss and can help fight heart disease and cancer (more here).

No additional oil or salt is necessary, just a generous teaspoon of ground turmeric tipped straight into the cooking water. The result will have an attractive yellow hue, plus, it'll taste delicious, with a hint of turmeric's characteristic earthy, slightly peppery flavor.

A half a teaspoon of ground turmeric is usually plenty for seasoning bean dishes, rice dishes, whole grains, soups, stews, sauces, marinades, and pickling brines. Ground turmeric can also be used to add appetizing color to a breakfast scramble, a creamy batch of mac and cheese, and even cakes and desserts.

People who should not take turmeric include those with gallbladder problems, bleeding disorders, diabetes, gastroesophageal reflux disease (GERD), infertility, iron deficiency, liver disease, hormone-sensitive conditions, and arrhythmia. Pregnant women and those who are going to undergo surgery should not use turmeric.

Avoid using turmeric together with other herbal/health supplements that can also affect blood-clotting. This includes angelica (dong quai), capsicum, clove, dandelion, danshen, evening primrose, garlic, ginger, ginkgo, horse chestnut, Panax ginseng, poplar, red clover, saw palmetto, and willow.

Turmeric is known for its potent medicinal properties and antioxidants, which makes it one of the healing spices. But excessive addition of this spice can not only generate heat in the body, but at the same time spoil the taste of the delicacy by making it bitter.

Anti-Inflammatory Properties: Turmeric, the key ingredient in turmeric rice, contains a compound called curcumin, which has potent anti-inflammatory effects. Regular consumption of turmeric rice can help reduce inflammation in the body, easing symptoms of conditions like arthritis and promoting overall joint health.

Taking turmeric in large doses has potential risks: Mild side effects include upset stomach, acid reflux, diarrhea, dizziness, and headaches. Consuming large doses of turmeric supplements can significantly increase urinary oxalate levels, increasing the risk of kidney stone formation.

Dilution. One of the simplest ways to reduce the intensity of turmeric in a dish is to dilute it. If possible, add more of the other ingredients in the recipe to balance out the flavours. Consider adding more vegetables or broth to help dilute the turmeric.

Kuning, also spelled koning, kyuning, or kiyuning and Anglicized as yellow rice or turmeric rice, is a Filipino rice dish cooked with turmeric, lemongrass, salt, bay leaves, and other spices to taste. It originates from the island of Mindanao and is a staple food among the Maranao people of Lanao del Sur.

Is 2 tablespoons of turmeric a day too much? ›

The recommended daily dose for turmeric powder is about 3 grams per day, which is equivalent to a teaspoon.

Although it is safe to eat foods with turmeric, pregnant and breastfeeding women should not take turmeric supplements. Because turmeric may act like a blood thinner, you should stop taking it at least 2 weeks before surgery. Tell your doctor and surgeon that you have been taking turmeric.

To make these properties more bioavailable1 , Koya says they need to be activated by heat and fat. In other words, adding turmeric to hot oil at the start of the cooking process is the best way to ensure optimal nutrition.

You can add turmeric powder to food. It's often used to flavor dishes like curry, soups, and roasted meat. One of the most traditional ways to consume turmeric is in a warm drink known as golden milk. While tasty, your body doesn't absorb turmeric very well from food.

Turmeric is best absorbed when taken with food. Fatty foods, such as eggs and vegetable oils (like coconut oil or olive oil), are the best to combine with turmeric. This is because they contain a compound called lecithin. Lecithin helps the body absorb turmeric.

Cooking turmeric for just a few minutes does not reduce its nutritional value, but boiling turmeric over high heat or pressure cooking it reduces the effectiveness of Curcumin. However, cooking it for a small duration and pairing it with souring agents may help in better absorption of Curcumin in the body.

Tests have been done on the curcumin in turmeric, and it appears that it is a reasonably robust compound, and while deep frying and high-temperature roasting do break it down, simmering at or below 100 degrees does not damage curcumin as much.

Turmeric products that provide up to 8 grams of curcumin daily seem to be safe when used for up to 2 months, Also, taking up to 3 grams of turmeric daily seems to be safe when used for up to 3 months. Turmeric usually doesn't cause serious side effects.