Yellow Rice Recipe
Yellow rice has its roots in many cultures, from South Asia to the Caribbean and Spain. The yellow color comes from spices like turmeric or saffron, both of which have been prized for centuries for their color and flavor
Equipment
- Large saucepan or pot with a lid
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 2 cups of long-grain rice (preferably basmati or jasmine)
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric (or 1/4 teaspoon saffron strands soaked in warm water)
- 1 teaspoon ground cumin
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup peas (optional, for added color and nutrition)
- 1 bay leaf (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Prepare the IngredientsStart by measuring your ingredients and rinsing the rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
- Sauté AromaticsHeat olive oil or butter in a saucepan over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent (about 3 minutes).
- Add SpicesStir in turmeric and cumin. If using saffron, add the soaked saffron water at this stage. Cook for another 30 seconds to release the spices' flavors.
- Cook the RiceAdd the rinsed rice to the pan and stir to coat the grains with the spice mixture. Toasting the rice for 1–2 minutes enhances its flavor.
- Add Broth and SimmerPour in the chicken or vegetable broth, add the bay leaf, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for 15–18 minutes. Avoid lifting the lid during this time!
- Add Peas (Optional)If using peas, stir them in during the last 5 minutes of cooking.
- Fluff and ServeOnce the liquid is absorbed, remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro or parsley.