Yellow rice is a popular dish known for its vibrant color and rich flavor. The golden hue comes from turmeric or saffron, which also add a warm, earthy taste. This rice is often served alongside meats, vegetables, or beans and is a staple in many cuisines worldwide—from Latin America to the Caribbean, and even parts of Asia. It’s simple to make, colorful, and packed with flavor, making it a perfect addition to any meal.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories (per serving) |
|---|---|---|---|---|---|---|
| Side Dish | Latin/Caribbean | Easy | 4 | 10 minutes | 20 minutes | 180 |
Yellow rice is an easy-to-make side dish that brightens any plate with its color and taste.
Equipment Needed
To make yellow rice perfectly, having the right tools is important:
- Medium saucepan with a tight-fitting lid
- Measuring cups and spoons
- Fine mesh strainer (for rinsing rice)
- Wooden spoon or spatula for stirring
- Stove or cooktop
Each of these helps control the cooking process, ensuring fluffy and flavorful rice without sticking or burning.
Ingredients
Here’s what you need for classic yellow rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tablespoon olive oil or butter
- 1 teaspoon turmeric (or 1/2 teaspoon saffron threads soaked in warm water)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional: 1/4 cup frozen peas or diced bell pepper for extra color and flavor
Instructions
- Rinse the rice under cold water until water runs clear to remove excess starch.
- Heat olive oil or butter in the saucepan over medium heat.
- Add chopped onion and garlic; sauté until soft and fragrant (about 2 minutes).
- Stir in turmeric or saffron water, cooking for 30 seconds to release flavors.
- Add rice to the pan, stirring to coat grains evenly with spices and oil.
- Pour in water or broth, add salt and pepper, and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 18 minutes.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the rice gently with a fork before serving.
Essential Note: Avoid lifting the lid while rice cooks to prevent steam loss, which can affect the texture. Use broth instead of water for richer flavor, and soak saffron if using to maximize color and aroma.
