Easy Yellow Rice from Scratch

Course: Side Dish

Cuisine: American, Fusion

Diet: Vegetarian

Cook Time: 30

Total Time: 30

Servings: servings

Calories: 242kcal

Author: Jazzmine Woodard

Fluffy, vibrant, savory rice infused with flavor in just 30 minutes

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Equipment

1 small saucepan or skillet
1 kitchen spoon

Ingredients

5 tablespoons unsalted butter
2 cups long-grain white rice
1 ½ teaspoon ground turmeric
1 teaspoon sea salt or to taste
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon white pepper
4 cups chicken broth or stock
1 bay leaf

Instructions

Add butter to saucepan over medium heat to melt.
5 tablespoons unsalted butter
Add rice to the pan, and cook it in the melted butter until fragrant and starting to turn golden brown (about six minutes).
2 cups long-grain white rice
Stir in the turmeric, salt, garlic powder, onion powder, and white pepper until rice is coated in the spices.
1 ½ teaspoon ground turmeric, 1 teaspoon sea salt, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon white pepper
Carefully pour in chicken broth, then add bay leaf and increase heat to medium-high. Bring the liquid to a boil, then reduce heat to low and cover.
4 cups chicken broth, 1 bay leaf
Simmer for 20-25 minutes or until liquid has dissipated and rice is fully cooked and fluffy.

Notes

Preparation

You can use either a skillet or a saucepan for this recipe. Just be sure to use a pot with a lid so that you can cover the rice as it simmers.

Sometimes, you'll wind up with a concentration of spices and proteins from the broth at the top of your pot of rice. Use two table forks or spoons to mix and fluff the rice so that the flavors are evenly distributed.

Modifications

Use a vegetable broth and plant-based butter to make your yellow rice vegan.

Add bite-sized, quick-cooking vegetables like chopped broccoli florets, sweet peas, or diced carrots to increase the fiber, color, and variety in this dish.

You can use brown rice instead of white rice if you prefer. Just note that it will take about twice as long to cook. You may also need to add an extra cup or so of chicken broth.

Storage

Store cooked yellow rice in an airtight container in the refrigerator. Keeps for up to seven days.

To freeze, cool the rice to room temperature, then transfer to an airtight, freezer-safe container before freezing. I like to use Souper Cubes to freeze in perfect portion sizes for easy reheating! Keeps for up to six months.

Nutrition