Yellow Rice

Rice is a staple in many households worldwide, including my own. But let’s be real, plain white rice gets boring sometimes. Luckily, there are about a zillion ways to doll it up, and I’m about to share one of my favourites. Cooked in broth instead of water, this yellow rice recipe takes plain-Jane Jasmine rice and turns it into something memorable. With perfectly toasted grains and warming, earthy spices, it’s got this incredibly vibrant golden-yellow colour, and the rice comes out so light and fluffy every time. I added just a smidge of fresh lemon juice to brighten things up and finished the dish with some chopped fresh parsley.

I’m not saying you’ll never enjoy plain white rice again (we serve up this Instant Pot Jasmine Rice all the time), but this vibrant, flavourful Middle Eastern-inspired twist is ideal for those days when you want a little something different.

My Secrets to the Best Yellow Rice

It doesn’t take too much to take Jasmine rice to the next level. Here’s what makes this recipe so special:

• I can’t get enough of the vibrant flavours in this colourful rice dish. Toasting the rice itself gives it this lovely nuttiness, and then toasting the spices really opens them up. Between the earthy, peppery turmeric, the warmth of the cumin, and the hint of acidity from the fresh lemon juice added at the end, it’s hard not to go back for seconds.
• Rice is one of the more common ingredients found in diets worldwide. It’s a simple, technically easy-to-cook ingredient. That said, it can be tricky to get it perfectly fluffy and tender. This recipe gets it right. Between toasting the rice, letting it cook, and then resting it with the lid on, the rice comes out as fluffy as can be every time.
• I have to give a nod to how pretty this dish is. The show-stopping yellow of the rice itself, complemented by little pops of green from fresh parsley (or cilantro), makes it one of those dishes you savour with your eyes first.

Notes on Ingredients

Between your pantry and your spice cabinet, you probably already have much of what you need to make this easy yellow rice recipe. Here’s a list for you (see the recipe card for precise measurements):

• Jasmine rice – Any long-grain white rice should work.
• Vegan butter – Or olive oil. You can find vegan butter at the store or make your own. My Homemade Vegan Butter Recipe is super easy.
• Spices – Ground turmeric, garlic powder, and ground cumin.
• Vegetable broth – Make your own if you have time. My Veggie Broth Recipe is fab. Of course, you could use store-bought broth instead. I’d go with a low-sodium product so you have more control over the finished flavour of the dish.
• Fine sea salt – Table salt would be fine. Remember, you can always add more salt, but you can’t take it away once it’s in there.
• Fresh lemon juice – Straight from the fruit (not the bottle stuff). The lemon juice is added after cooking so it maintains its bright, fresh flavor.
• Chopped fresh parsley – Optional for serving. You could also use cilantro.

How to Make Yellow Rice

Take a quick look at how to make this simple, yet fabulous yellow rice. For more detailed instructions, see the recipe card below.

• Rinse. Rinse the rice with cold water in a fine-mesh strainer until the water runs mostly clear. Drain well.

• Toast the rice. Melt the vegan butter in a medium saucepan over medium heat. Add the drained rice and sauté for 1-2 minutes.
• Toast the spices. Add the spices and sauté for 30 seconds.

• Cook the rice. Stir in the veggie broth and salt. Bring the mixture to a boil over medium-high heat.
• Simmer. Reduce the heat to low, cover the saucepan, and cook for 15–18 minutes.
• Rest. Remove the saucepan from the heat. Let the rice rest for 10 minutes with the lid on.

• Fluff. Remove the lid and gently fluff the rice with a fork.
• Finishing touches. Toss in the lemon juice. Taste and add more salt if needed.
• Serve. Serve warm with chopped parsley or cilantro.

Rice Cooking Tips

If you want to get this rice just right (aka perfectly fluffy and flavourful), pay attention to the following tips and tricks:

• Rinse your rice. Rinsing and thoroughly draining the grains removes excess starch that would otherwise make the finished rice overly sticky.
• Don’t skip the toast. Toasting the rice and the spices really makes a difference. It really brings out the warm, earthy flavours of the spices and gives the rice this nutty depth that I love. Also, coating the rice in vegan butter (or oil) helps keep the grains separate for a fluffier finished dish.
• No peeking. Do not lift the lid while the rice is cooking, and resist the temptation to peek at it when you take it off the stove to rest. You want to keep all the steam in there (see my next point).
• Don’t skip the rest. Be sure to let the rice rest for at least 10 minutes with the lid on. I know it’s hard to wait, but the trapped steam will finish cooking the rice and will keep it fluffy.
• Fluff, but gently. Fluffing the rice helps gently separate the grains for a more pleasing texture, but you don’t want to fluff too aggressively. You’ll mash it.

Recipe Variations

If you’d like to go beyond spices and broth, feel free to dress this side dish up even more with one of the following variations:

• Golden raisin and almond rice. I’ll sometimes fold some golden raisins and slivered almonds in at the end. The smidge of sweetness from the raisins and the crunch from the almonds is top-notch.
• Creamy coconut rice. If you replace 1 cup of the veggie broth with full-fat canned coconut milk plus another 1/4 cup of broth, you’ll have this gloriously creamy, rich rice dish with a hint of coconut flavour. 
• Veggie addition. If you’d like to sauté some finely diced onion, carrot, and/or bell pepper in the pan before toasting the rice and spices, you can. You might need a bit more vegan butter to keep the pan from drying out.

What to Serve With Yellow Rice

This typical Middle Eastern side is best paired with other sides and mains of a similar origin. I like serving it with my Crispy Homemade Falafel and a generous dollop of Creamy Beet Hummus, Baba Ghanous, and/or Vegan Tzatziki. It’s also great with this Vegan Kofta and a generous portion of Fattoush Salad.

You could also take your taste buds to a different part of the world and use yellow rice as a base for your favourite curry. Spoon some Coconut Chickpea Curry or Red Lentil Curry over the top and enjoy with fresh Garlic Naan.

Storing and Reheating

• Refrigerator: Let any leftover yellow rice cool to room temperature before sealing it in an airtight container and storing it in the fridge for up to 4 days.
• Freezer: You can store fully cooled yellow rice in a freezer-safe airtight container in the freezer for up to 3 months. Thaw in the fridge before reheating.
• To reheat: Reheat leftover yellow rice in a saucepan over medium-low heat. Add a splash or two of water and stir occasionally until warm. Otherwise, add a splash of water to a portion and microwave in 30-second intervals until warm. Either way, fluff the reheated rice with a fork before serving. You could stir in a squeeze of lemon juice and garnish with fresh parsley or cilantro to help wake it back up, too.

More Rice Recipes

I’m guessing you’ve got some Jasmine rice leftover in the bag. Want a few more ideas for using it? Here you go:

• Instant Pot Jasmine Rice
• Crispy Rice Salad
• Dirty Rice Recipe
• Vegan Arancini Fried Rice Balls
• Vegan Fried Rice

Enjoy friends! If you make this yellow rice, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!