Easy Yellow Rice – Fluffy Every Time
This Easy Yellow Rice is one of those reliable recipes I come back to again and again. It’s simple, comforting, and flexible enough to fit almost any meal. I make it on busy weekdays, most of the time with a piece of fish or some roasted chicken.
Ingredients
- 2 cup (370g) long-grain rice (basmati or jasmine)
- 2 tbsp (30g) olive oil
- 1 tbsp (14g) butter
- 1 small onion , very finely chopped
- 2 garlic cloves , minced
- 1 tsp (3g) ground turmeric
- 1/2 tsp ground cumin , optional
- 3 ½ cups (850ml) hot chicken or vegetable stock
- 1 tsp (5g) salt , adjust to taste
- Freshly ground black pepper
- lemon peel strip, chopped parsley/cilantro, peas or corn , optional
Instructions
- Rinse the rice until the water runs mostly clear.
- Drain very well and let it air-dry for a few minutes (important for good browning).
- Heat 2 tbsp oil over medium heat.
- Add finely chopped onion + pinch of salt. Cook 3–4 minutes, until soft and translucent.
- Push the onion to the edges of the pot, leaving the center exposed. Add a tablespoon of butter to the center.
- Add the rinsed, well-dried rice directly into the center.
- Increase heat slightly to medium–medium high. Stir the rice in the center only for 2–3 minutes until lightly golden and nutty.
- Once toasted, mix the rice with the onion.
- Lower heat to medium.. Add garlic, turmeric and cumin if used.
- Stir 20–30 seconds only, just until fragrant.
- Add the hot stock, salt, and pepper. Stir once.
- Bring to a gentle boil, cover, reduce heat to low, and cook 15 minutes.
- Turn off heat and let the rice sit, covered, for 5 minutes.
- Fluff with a fork.
- Add herbs, lemon peel (remove before serving), or extras if using.
Nutrition
Serving: 1 serving out of 8Calories: 294kcalCarbohydrates: 45.57gProtein: 4.66gFat: 9.9gSaturated Fat: 3.22gTrans Fat: 0.06gCholesterol: 11mgSodium: 749mgPotassium: 144mgFiber: 1.3gSugar: 1gVitamin A: 447IUVitamin C: 5.2mgCalcium: 25mgIron: 2.56mg