Yellow Rice

By Naz Deravian

Published May 2, 2022

Yellow Rice
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
5(825)
Comments
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Yellow rice is a beloved dish among many cultural traditions. A staple side in Latin American kitchens, arroz amarillo appears in various iterations across the region. The appeal of yellow rice extends to Central and South Asia, and South Africa, and its brilliant hue achieved with saffron, turmeric or achiote. This version uses widely available and economical ground turmeric, and is a canvas upon which you can incorporate other ingredients and spices. Consider adding a bell pepper to the onion and garlic, or stir in a cup of frozen peas at the very end. The amount of cooking liquid you use depends on the type and quality of your rice, and be mindful to cut down on salt if you use a salted broth. Typically served as a side dish, the dish can also be served on its own.

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Ingredients

Yield:4 to 6 servings
  • 2cups white basmati rice (or jasmine rice)
  • ¼cup extra-virgin olive oil
  • 1small yellow onion, finely chopped (about 1 cup)
  • 4garlic cloves, finely chopped
  • 2½teaspoons kosher salt (such as Diamond Crystal)
  • 1teaspoon ground turmeric
  • 3cups water, chicken broth or vegetable broth for basmati rice (or 2⅔ cups, if using jasmine rice)
  • Handful of cilantro leaves, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

316 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 493 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.

  2. Step 2

    In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.

  3. Step 3

    Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.

  4. Step 4

    Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.

Ratings

5 out of 5
825 user ratings
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Comments

Valmiki P R

In the south-Indian state of Tamil Nadu, they add some twists to this recipe to add taste and zing! At the very beginning, they saute mustard seeds, bengal gram, 1 red chilly, before adding turmeric, salt and the rice. After turning off the heat, they add a generous squeeze of lemon juice and add coriander leaves for flavor. That's lemon rice for you!!

Michael

Consider using butter or ghee in this Indian-inspired dish. Also, black mustard seed is a nice addition for more of an Indian accent. Use olive oil with achiote or saffron, but then consider using Carnaroli, Arborio, or Bomba rather than basmati.

SOWMITRI SWAMY

This is close to a South Indian dish called Lemon Rice. For texture, sauté peanuts at the beginning until they change color and set aside. To finish, add lemon juice, freshly scraped coconut (frozen will do) and the peanuts before mixing ingredients. Curry leaves add extra flavor when you add them to the oil before you add the rice. Any cooked rice or left-over rice will also do.

Alex

Good base recipe, I added some frozen peas on top at the end. Great side for the Peruvian chicken recipe.

CookinRI

Sautéed onion and garlic in oil, then mixed in remaining ingredients. Used vegetable stock amount recommended by my rice cooker. Added everything to rice cooker and followed instructions for long grain rice. After an hour it was perfect.

Sierra

Added saffron to the water/broth to elevate things; made with NYT Chana Masala recipe. Both were excellent!

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