Easy Yellow Rice Recipe

Large shallow bowl filled with cooked yellow rice and garnished with lime wedges.

4.91 from 10 votes

This Super Easy Yellow Rice Recipe is light, fluffy, and flavorful. Made with simple pantry ingredients, pair this aromatic and fragrant side dish with all of your dinner favorites, from chicken to fish.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 275kcal

Chef: Jessica Randhawa

Ingredients

▢ ¼ cup hot water
▢ 1 teaspoon Spanish saffron threads
▢ 2 cups Basmati rice - or Jasmine rice
▢ 2 tablespoons vegetable oil
▢ 1 teaspoon ground turmeric
▢ 1 teaspoon garlic powder
▢ 1 teaspoon onion powder
▢ 1 teaspoon salt
▢ 3 cups vegetable broth - or low-sodium chicken broth

Instructions

Combine the boiled water and saffron threads in a small bowl. Allow the saffron to soak for at least 5-10 minutes or until the water turns a yellow color.
Transfer the rice to a large bowl. With the water running, gently swish the rice in a circular motion until the bowl is filled with water. Drain the rice using a fine-mesh strainer or colander (with tiny holes) and repeat until the water runs almost clear. Drain thoroughly.
Heat the vegetable oil in a medium pot or Dutch oven set over medium heat. Toast/sauté the rice, stirring often for 5-7 minutes or until the the grains turn opaque.
Stir in the turmeric, garlic powder, onion powder, and salt and continue to cook until fragrant, stirring the entire time.
Pour the saffron water and vegetable broth into the rice. Optional - Strain the saffron threads through a small fine mesh strainer (as shown in the photo). For more potent flavor, leave them in.
Turn the heat to high heat and bring to a boil. Once boiling, reduce the heat to low and cover with a tight-fitting lid. Allow the rice to cook for 18-20 minutes.
Remove from heat, keep the pot covered, and allow the rice to steam for 10 minutes.
Gently fluff with a fork and season with additional salt if needed. Serve with finely minced cilantro and lime wedges if desired.

Notes

Serving size: 1 cup cooked rice (approx.)
Long-grain white rice (basmati, jasmine, or standard long-grain rice) is recommended for this recipe.
Saffron is pricy, but you don't need a lot. For the best flavor, it's important to buy good-quality saffron.
Transfer leftovers to an airtight container and keep stored in the refrigerator for 4-5 days.

Nutrition

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