Yellow Rice
This vibrant, fragrant yellow rice is a simple yet stunning side dish that elevates any weeknight meal with its warm spices and savory flavor.
Ingredients
- •1.5 cups long-grain white rice (300g)
- •2 tablespoons extra virgin olive oil (30ml)
- •1 small yellow onion, finely diced (100g)
- •2 cloves garlic, minced
- •1 teaspoon ground turmeric
- •0.5 teaspoon ground cumin
- •2.5 cups low-sodium vegetable broth or chicken broth (600ml)
- •1 teaspoon kosher salt
- •0.25 teaspoon freshly ground black pepper
- •2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Place the long-grain white rice in a fine-mesh strainer and rinse thoroughly under cold water until the water runs clear. Drain well and set aside.
- 2
Heat the extra virgin olive oil in a medium saucepan over medium heat.
- 3
Add the diced yellow onion and sauté for 4 to 5 minutes until soft and translucent.
- 4
Stir in the minced garlic, ground turmeric, and ground cumin, cooking for about 30 seconds until fragrant.
- 5
Add the rinsed rice to the pan, stirring constantly for 1 to 2 minutes so the grains are well coated in the oil and spices.
- 6
Pour in the broth, then add the kosher salt and black pepper, stirring to combine.
- 7
Bring the mixture to a boil over high heat.
- 8
Reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and let it simmer undisturbed for 18 to 20 minutes.
- 9
Remove the saucepan from the heat and let it sit, covered, for 10 minutes to steam.
- 10
Remove the lid, fluff the rice gently with a fork, garnish with the freshly chopped parsley, and serve warm.
💡 Chef tips
- For a richer flavor, you can toast a pinch of whole cumin seeds in the oil before adding the onions.
- Store leftover rice in an airtight container in the refrigerator for up to 3 days and reheat with a splash of water.
- To make this recipe gluten-free, simply ensure your broth of choice is certified gluten-free.
✅ How it should turn out
The finished yellow rice is fluffy, evenly golden, and pleasantly aromatic with earthy undertones of turmeric and cumin.