Fluffy Yellow Rice
Looking for new ways to get excited about rice? This yellow rice is for you. Cooked in veggie broth and infused with peppery turmeric and warming cumin, it's toasted and simmered to fluffy perfection.
Ingredients
- 2 cups jasmine rice 370g
- 2 tablespoons vegan butter 28g, or olive oil, 30ml
- 1 teaspoon ground turmeric 3g
- 1/2 teaspoon garlic powder 1.5g
- 1/2 teaspoon ground cumin 1g
- 3 cups vegetable broth 720ml
- 1/2 teaspoon fine sea salt or to taste, 3g
- 1 tablespoon fresh lemon juice 15ml
- 2 tablespoons chopped fresh parsley or cilantro for serving (optional), 8g
Instructions
- Rinse the rice. Place the jasmine rice in a fine-mesh strainer and rinse it thoroughly under cold running water, gently moving the rice around with your hand, until the water runs mostly clear. Let the rice drain well for a minute or two to remove as much excess water as possible.
- Toast rice. Melt the vegan butter in a medium saucepan over medium heat. If using olive oil, heat it until warm. Add the drained rice and cook for 1–2 minutes, stirring gently, until the grains are coated with the butter or oil.
- Toast the spices. Add the turmeric, garlic powder, and cumin. Cook for about 30 seconds, stirring constantly, until the spices are fragrant and the rice is evenly coated and yellow.
- Boil. Pour in the vegetable broth and add the salt. Stir once to combine, then increase the heat and bring the mixture to a boil.
- Simmer. As soon as it begins boiling, reduce the heat to the lowest setting and cover the saucepan tightly with a lid. Cook without stirring or lifting the lid for 15–18 minutes, or until the broth has been absorbed and the rice is tender.
- Rest. Remove the saucepan from the heat, keeping the lid on. Let the rice rest, covered, for 10 minutes. The trapped steam will finish cooking the rice and help the grains stay fluffy.
- Fluff the rice. Remove the lid and gently fluff the rice with a fork, separating the grains without mashing them.
- Finishing touches. Add the lemon juice and gently toss to distribute it throughout the rice. Taste and add more salt if needed.
- Serve. Sprinkle with chopped parsley or cilantro, if using, and serve warm.
Notes
- Rinse. Rinsing and thoroughly draining the rice removes excess starch so the rice doesn't come out overly sticky.
- Toast. Toasting the rice brings out the warm, earthy flavours of the spices and gives the rice a nutty depth that really elevates the dish. Don't skip this step.
- No peeking. Do not lift the lid while the rice is cooking or when it's resting. You want to keep all the steam in there (see my next point).
- Don't skip the rest. Let the rice rest for at least 10 minutes. The trapped steam will finish cooking the rice and will keep it nice and fluffy.
- Storage: Let any leftover yellow rice cool to room temperature before sealing it in an airtight container. It'll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Let it cool in the fridge (if applicable) before reheating gently on the stovetop or in the microwave with a splash of water.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 51g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 698mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg