This flavorful Yellow Rice is light, fluffy, and quick to make. Steamed in savory chicken broth and seasoned with garlic and turmeric, it's a fantastic side dish ready in just 20 minutes!
It's the perfect side to go with air fryer ribs, baked trout or caramelized cabbage.
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Ingredients
- Long-grain rice - I used basmati rice but an equal amount of jasmine rice or other type of long grain rice can also be used for similar results.
- Turmeric powder - is a crucial ingredient in this recipe, though you can substitute a small amount of saffron to add color to the rice.
- Butter - you can also use coconut oil. Butter not only adds delightful flavors to the rice but also contributes to achieving that perfect soft and fluffy texture!
- Onion, garlic - sauté these aromatics in butter to maximize their flavor before coating the rice with this heavenly mixture.
- Chicken stock - you can use vegetable stock or any other preferred broth. Using stock ensures that each grain of rice absorbs flavor, significantly enhancing the overall outcome.
- Salt, pepper - use to taste, if the butter and broth are high in sodium use just a little as needed.
Rinse the rice before cooking to remove debris and starch.
How To Make Yellow Rice
STEP 1: Heat butter in a skillet over medium heat until melted. Sauté onion and garlic until fragrant, about 1-2 minutes.
STEP 2: Stir in turmeric powder, then add rice, ensuring even coating and light toasting.
STEP 3: Pour in stock, season with salt and pepper, then mix well and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes.
STEP 4: Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped parsley and serve. Enjoy!
Any leftovers can be easily used in fried rice!
To make this rice a whole meal, serve it with shrimp and sausage or this sheet pan chicken sausages with veggies.
Why Is My Yellow Rice Sometimes Mushy?
it's usually from stirring too much or lifting the lid too early.
For light, fluffy yellow rice, let the steam do the work. Keep the lid on, don't stir while it cooks, and always let it rest before fluffing.
Tips
- Avoid stirring rice while it cooks to prevent it from becoming mushy. After cooking, let it rest for 5 minutes before fluffing with a fork.
- Keep the lid closed until the rice is fully cooked and rested to retain steam for optimal results.
- Use a heavy pot with a tight-fitting lid to prevent steam from escaping. Alternatively, seal the pot with foil before covering it with the lid.
- Brown rice - I don't suggest using brown rice for this yellow rice recipe as it has a longer cooking time and requires different liquid proportions. However, if you're comfortable substituting brown rice for white rice, you can try it, though I haven't tested it myself.
- Allow the rice to rest for a minimum of 5 minutes before fluffing it with a fork. After the timer goes off, remove the rice from the heat and keep it covered for approximately 5-10 minutes. This resting period enables the rice to soak up any remaining moisture, yielding a tender and fluffy texture.
What Makes This Yellow Rice So Flavorful?
It's all about building flavor early.
Sautéing onion and garlic in butter, blooming the turmeric, and cooking the rice in broth instead of water is what gives this rice depth; even though it only takes 20 minutes.
Freezing And Storing Instructions
- To Store. Leftover cooked rice can be stored in an airtight container for up to 4 days in the fridge or 3 months in the freezer. Learn about how to reheat rice.
- To Reheat. To reheat, sprinkle with water, cover with plastic wrap, and microwave on medium power for a few minutes. Alternatively, reheat in a saucepan on the stovetop. If frozen, thaw overnight in the fridge before reheating.
More Fantastic Rice Recipes
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Recipe Card
How To Make Yellow Rice in 20 Minutes
Ingredients
Method
- Heat butter in a skillet over medium heat until melted. Sauté onion and garlic until fragrant, about 1-2 minutes.1 tablespoon unsalted butter, 3 garlic cloves, 2 tablespoon onion
- Stir in turmeric powder, then add rice, ensuring even coating and light toasting.½ teaspoon turmeric powder, 1 cups basmati rice
- Pour in stock, season with salt and pepper, then mix well and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes.1 ½ cups chicken stock, ¼ teaspoon salt, A pinch of black pepper
- Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped parsley and serve. Enjoy!parsley for garnish
Nutrition
Notes
- To Store. Leftover cooked rice can be stored in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
- To Reheat. To reheat, sprinkle with water, cover with plastic wrap, and microwave on medium power for a few minutes. Alternatively, reheat in a saucepan on the stovetop. If frozen, thaw overnight in the fridge before reheating.
Tried this recipe?
Let us know how it was!Want a perfect main that goes with this rice? Try my favorite pork and beef meatballs!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Debbie
Love this recipe. Is there anyway you can make this in a rice cooker.
Julia
Hi Debbie, yes but will have a few steps!
1. In a small skillet (or using the rice cooker’s sauté function if it has one), melt the butter. Add onion and garlic, and cook for 1–2 minutes until fragrant.
2. Stir in the turmeric powder and rice, mixing to coat the grains. Toast for about 1 minute.
3. Transfer everything to your rice cooker (if you used a skillet). Add the stock, salt, and pepper. Stir gently.
4. Close the lid, set your rice cooker to the “white rice” or regular cook setting, and let it cook.
5. Once the cycle ends, let the rice sit on “keep warm” for 5 minutes. Fluff with a fork.
Julia | The Yummy Bowl
delicious and easy garlic turmeric yellow rice, enjoy!