This bright, flavorful yellow rice recipe comes together in 20 minutes with just a handful of simple ingredients. The gorgeous golden color of this rice comes from turmeric, and it pairs beautifully with many of your favorite dinners.
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I am a HUGE fan of simple, versatile sides. This yellow rice really hits the nail on the head. It's quick, requires minimal effort and makes basic white rice feel like something special!
Once you make turmeric rice, you'll want to serve it on repeat.
It pairs perfectly with almond crusted chicken, creamy chicken thighs and spinach, sheet pan sausage and gnocchi, cauliflower chickpea curry, pumpkin chicken curry and much more!
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What Is Yellow Rice?
It's simply white rice colored with spices like turmeric, saffron or annatto. It's found all over the world in the Middle East, India, South Africa and Southeast Asia. Yellow rice is also common in Mexican-American restaurants. This is a simple version for the everyday home cook!
Ingredients & Substitutions
- Olive oil (or butter or avocado oil): Oil or fats are used to toast rice before simmering, which adds a subtle nuttiness and helps grains stay separate and fluffy.
- Basmati rice: A long grain white rice like basmati or jasmine work best. They cook up nice and fluffy with very distinct grains and really nice texture.
- Vegetable broth: Cooking rice in broth, instead of water, is a great way to add extra flavor and color. Veggie broth keeps this side vegetarian, but you can also use chicken or bone broth.
- Turmeric: The star of the show! This gives our rice its beautiful, golden color and subtle earthy flavor. You can find it in the spice aisle at any grocery store.
- Other seasonings: I also like to include salt and garlic powder in my yellow rice.
- Optional: A couple of saffron threads will add really lovely floral flavor. That said, saffron is very pricey, so feel free to leave it out. Your rice will still be delicious.
How To Make Fluffy Turmeric Rice
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Toast the rice:
- Heat olive oil in a medium saucepan over medium heat.
- Add rice and stir to coat in the oil.
- Toast 2-3 minutes, stirring occasionally, until the rice starts to turn lightly golden and smell a little nutty.
Add spices and broth:
- Add turmeric powder, garlic powder and salt to the toasted rice.
- Pour in the broth and mix everything together well. If you're adding saffron threads, do that now.
Simmer:
- Bring pot to a boil, then reduce heat to low. Cover and simmer 15-20 minutes until liquid is absorbed and rice grains are tender.
Fluff and enjoy:
- Remove saucepan from heat and let it sit, covered, for 5 minutes. Fluff with a fork and serve!
Stacey's Top Tips
- Don't skip toasting: It only takes a few minutes and adds really great depth to flavor.
- Keep the lid on: Leave that lid on while your rice simmers! Taking it off releases all of the hot steam needed to cook the rice.
- Let it rest: After removing from heat, let the rice sit covered for 5 minutes before fluffing. This helps grains to steam thoroughly.
- Use broth, not water: Flavor city! This is a game-changer.
Recipe Variations
The great thing about yellow rice? It's so easy to customize! Here are some fun ideas:
- Sautéed onion or peppers: Add some diced onion or bell pepper to the oil before toasting your rice for extra flavor and texture.
- More spices: Paprika, smoked paprika, onion powder, black pepper, cumin, red pepper flakes for heat or coriander. All wonderful additions!
- Cilantro or fresh basil: Stir in a handful of chopped fresh herbs right before serving for a pop of color and flavor.
- Squeeze of lemon or lime: A little citrus will brighten things up nicely!
- Raisins: If you want to go a slightly sweeter direction (think Moroccan-inspired), toss in a handful of raisins and a dash of cinnamon. It sounds unexpected, but trust me it works. 😋
- Saffron: As mentioned above, a pinch of saffron threads can be added to your rice for extra floral flavor. But saffron is VERY pricey and your rice will be delicious with or without.
What To Serve With Yellow Rice
- Grilled or baked chicken
- Meatballs
- Curries
- Roasted veggies
- Saucy meals!
- Pork chops
- Really almost anything! This side is very all-purpose.
How To Store & Reheat
Refrigerate: Allow leftover yellow rice to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
Freeze: Yellow rice freezes nicely for up to 3 months! Store in a freezer bag and press flat to save space and for quick thawing.
How to reheat: Reheat in the microwave with a splash of water or broth to freshen things up. You can also warm your rice in a skillet over low heat, adding liquid as needed.
Frequently Asked Questions
The golden color of this rice comes from turmeric! It's a bright yellow spice with an earthy and slightly bitter flavor that's used widely in Indian and Middle Eastern cooking. Other common spices for coloring rice are saffron and annatto.
Yes! I recommend toasting rice on the stovetop, transferring it to your rice cooker, stirring in broth and seasonings and then cooking according to manufacturers instructions.
Absolutely, but you will need to adjust cook time and liquid ratio. Brown rice typically takes much longer to cook, check instructions on packaging.
Cooking rice with too much liquid can cause this problem. Also, the starches in rice can make it mushy. If you're having trouble, try rinsing rice to remove excess starch before simmering. I don't generally rinse my rice but it can be useful in some instances.
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Yellow Rice
Equipment
- 1 Medium saucepan *with lid
Ingredients
- 1 tablespoon extra virgin olive oil *or avocado oil or butter
- 1 cup basmati rice *or jasmine rice *see note below
- 2 cups vegetable broth *or sub chicken broth, bone broth
- 1 teaspoon turmeric powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Optional
- A couple of saffron threads
- Chopped basil, cilantro or parsley garnish. A squeeze of lemon juice would also be tasty!
Recipe notes:
Rice: Any type works but I prefer basmati, jasmine or a white long-grain rice. Brown rice works as well but cook time and liquid ratios will need some adjusting, be sure to reference rice packaging.Instructions
- Heat oil in a medium saucepan over medium heat.1 tablespoon extra virgin olive oil
- Add rice and stir to coat in oil, toast 2-3 minutes until lightly golden with a nutty fragrance.1 cup basmati rice
- Stir in spices and broth. If you're adding saffron threads, do that now.2 cups vegetable broth, 1 teaspoon turmeric powder, ¼ teaspoon garlic powder, ¼ teaspoon salt
- Bring pot to a boil. Place a lid on the pot and reduce heat to low. Simmer 15-20 minutes until all liquid is absorbed and rice grains are tender.
- Remove from heat and rest for 5 minutes, then fluff with a fork and enjoy!
Storage & Reheating
- Refrigerate leftovers in an airtight container up to 4 days. Freeze up to 3 months. Reheat in the microwave or on the stovetop with a splash of liquid to refresh.
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