Yellow Rice
Flavorful and fragrant yellow rice is perfect for pairing with your favorite Indian and Mediterranean dishes, but equally at home alongside almost any cuisine!
Servings: 6
Ingredients
- 2 tablespoons butter
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground paprika
- ¼ teaspoon onion powder
- ¼ teaspoon coarse ground black pepper
- optional garnishes: chopped fresh cilantro or parsley
Instructions
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Drain well.1 cup long-grain white rice
- In a medium saucepan, heat the butter over medium heat. Add the rinsed rice to the saucepan and sauté for 5 to 7 minutes, stirring frequently, until the rice is lightly toasted and fragrant.2 tablespoons butter
- Add the broth to the saucepan, along with turmeric, garlic powder, salt, paprika, onion powder, and pepper. Stir well to combine.2 cups chicken or vegetable broth, 1 teaspoon ground turmeric, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon ground paprika, ¼ teaspoon onion powder, ¼ teaspoon coarse ground black pepper
- Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 15 minutes, or until the rice is tender and has absorbed all of the liquid.
- Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish cooking the rice and for the flavors to meld together.
- Fluff the rice with a fork to separate the grains. Taste and adjust the seasoning if necessary.
- Serve the rice immediately, garnished with cilantro or parsley, if desired.
Notes
- Adjust yield: It's easy to make a double batch of yellow rice simply by doubling all the ingredients.
- Storage/reheating: Refrigerate rice in a covered container for up to 4 days, or freeze it in freezer bag for up to 3 months. Thaw in the refrigerator before reheating. Leftover rice tends to dry out; add a splash of broth or water when reheating.
- Variations: I love adding currants to this yellow rice, especially if I’m pairing it with Indian or Middle Eastern foods. Often, I sauté a shallot or onion in the butter before adding the rice, or stir in frozen peas during the last minute or so of cooking time. For added crunch, stir toasted sliced almonds or pine nuts into the cooked rice.
Nutrition
Serving: 0.5cup | Calories: 162kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 249mg | Potassium: 121mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 199IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
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