A steam pan of K-12 Tumeric Rice.

Tumeric Rice

This turmeric rice recipe brings an adventure to the plate for students. It’s flavorful with garlic, onion, and turmeric.

This recipe stars U.S.-grown brown rice and comes to us from Chef Bettina Applewhite of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    40
  • Serving Size
    ½ cup

Ingredients

  • 5 cups long grain brown rice, parboiled, dry
  • 10 cups hot water
  • ½ tbsp garlic powder
  • 1 tbsp vegetable base
  • ½ tbsp onion powder
  • 1 tbsp turmeric powder

Directions

  • Rinse rice under cold running water until the water runs clear.
  • Combine hot water, vegetable base, onion powder, garlic powder, and turmeric
    in a 2-in hotel pan. Whisk together until well-combined. Add rice.
  • Cover and bake in oven at 350°F until most of the water is absorbed, approximately 45 minutes.
  • Heat to internal temperature of 145°F.
  • Serve ½ cup per serving

Recipe Notes

One serving provides 1 equivalent grain.