Yellow Rice
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2cups white basmati rice (or jasmine rice)
- ¼cup extra-virgin olive oil
- 1small yellow onion, finely chopped (about 1 cup)
- 4garlic cloves, finely chopped
- 2½teaspoons kosher salt (such as Diamond Crystal)
- 1teaspoon ground turmeric
- 3cups water, chicken broth or vegetable broth for basmati rice (or 2⅔ cups, if using jasmine rice)
- Handful of cilantro leaves, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
316 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
- Step 2
In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
- Step 3
Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
- Step 4
Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.
Private Notes
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Cooking Notes
Michael
Consider using butter or ghee in this Indian-inspired dish. Also, black mustard seed is a nice addition for more of an Indian accent. Use olive oil with achiote or saffron, but then consider using Carnaroli, Arborio, or Bomba rather than basmati.
Valmiki P R
In the south-Indian state of Tamil Nadu, they add some twists to this recipe to add taste and zing! At the very beginning, they saute mustard seeds, bengal gram, 1 red chilly, before adding turmeric, salt and the rice. After turning off the heat, they add a generous squeeze of lemon juice and add coriander leaves for flavor. That's lemon rice for you!!
SOWMITRI SWAMY
This is close to a South Indian dish called Lemon Rice. For texture, sauté peanuts at the beginning until they change color and set aside. To finish, add lemon juice, freshly scraped coconut (frozen will do) and the peanuts before mixing ingredients. Curry leaves add extra flavor when you add them to the oil before you add the rice. Any cooked rice or left-over rice will also do.
Morrie
Can this recipe be adapted for using a rice cooker?
Sylvia
Has anyone adapted this for the instant pot?
Cheesewinepasta
This is made at least once a week in our house. A perfect way to easily up the flavor on rice to pair with fish, chicken, steak etc and a salad on a weeknight.
RDB
Water: Rice ratio-2:1 Add enough salt to the boiling water so it tastes salty. Else, the final product would be dull.
Chrishpl
Love that I don't have to use a store-bought package of yellow rice (with unknown ingredients in the flavor pack). This was perfect! I used light brown rice; had a few collard green leaves left over so I chiffonaded (sp?) them and added them with the rice. Served with chicken, 16yo son wants the rest for school lunch - will definitely become a repeat in our home.
Joan
Sautéed shallots chili celery and garlic in butter, used chicken broth and added frozen peas
Isabella Dean
Easy and fast and really amps up the flavor compared to plain rice!
NAM
This is a wonderful base recipe to turn rice into whatever you want. Or simply eat as is — comfort food! I added fresh cilantro to the rice before serving. It is a subtle but warming way to eat rice, we’ll have this again and I look forward to trying the Indian spice approach.
KD
Perfect. The only change I made was to soak the basmati rice for 30 minutes before rinsing it and draining well. And since I used Morton’s kosher salt, I used 1.5 tsp salt.
Blaze Petersen
Have done this with regular medium grain and it works perfectly.
Shlo
I use half of the oil and find that it is more than enough.
Susan
Delicious. I use saffron just because I have some. I add green and red pepper. New family favorite.
JoJoinBoise
This was delicious and super easy. On the suggestion of at least one other reviewer I used ghee to sauté the onions. I used water rather than any type of broth as it really seems all the broth adds to the dish is saltiness anyway. Squeeze of lemon at the end was brilliant.
Jakey
Really delicious and and a thousand times better than the “yellow rice from a box” option when you want something other than plain rice. And you CAN make it in a rice cooker. Just prep the onions & garlic in a skillet, mix in the turmeric, salt, & rinsed rice, and then throw it all into the rice cooker & use the same amount of chicken stock as you would water, although I used a 50/50 mix of stock & water. Too easy not to make often.
Shlomo
This is great, but I make it with half of the oil
Cheesewinepasta
This is made at least once a week in our house. A perfect way to easily up the flavor on rice to pair with fish, chicken, steak etc and a salad on a weeknight.
MB
This is so delicious, we just crave it!
larni
Use less salt
MB
This was so yummy made as the recipe stated. Looking forward to trying add ins from notes sometime!
Skotbaie
Delicious. Made it as written this first time, but will definitely try it with chopped bell peppers, peas, etc. This is going to be a regular dish in my house.
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