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This easy, seasoned yellow jasmine rice recipe is made with turmeric, lots of onion, garlic, curry powder, and cilantro, giving it a vibrant color and a taste that will have you craving a second helping. Jasmine rice can be swapped for basmati rice or another aromatic white rice of choice!
This recipe also includes instructions for cooking the rice on the stovetop or in your rice cooker!
Why You’ll Love This Yellow Jasmine Rice
This flavorful yellow rice is inspired by Indian spices and is a tasty yet easy alternative to plain white rice. It’s also an amazing way to add some color to your dinner. It can be served as a main dish or as a side.
- Flavor-Packed: The addition of turmeric, curry powder, cumin, and vegetable broth not only gives the rice a vibrant color but also a TON of flavor. The rice is toasted on the stove top, giving it a slightly nutty flavor.
- Customizable: no Jasmine rice on hand? Feel free to sub in basmati rice or another white rice of your choice. You could even make this with brown rice, but the cooking times will vary slightly.
- Stovetop or Rice Cooker Instructions: this turmeric rice recipe has been tested on the stovetop and in the rice cooker. Making this recipe in the rice cooker makes it insanely easy!
Ingredients
This yellow rice recipe is made with a few main ingredients plus a handful of essential spices that give the rice its color and flavor. You’ll need the following:
- Jasmine Rice
- Yellow Onion
- Fresh Garlic
- Curry Powder: for an Indian-inspired flavor
- Turmeric Powder: this key ingredient gives the rice its vibrant yellow color
- Ground Cumin, or cumin seeds
- Bay Leaf
- Fresh Cilantro
- Vegetable Broth
- Salt and Fresh Black Pepper
Substitutions & Add-ins
- Aromatic White Rice: If you don’t have jasmine rice, you can substitute it for your favorite aromatic rice. Aromatic rice is a category of rice with a nutty aroma and includes white basmati rice, Ambemohar, and other long grain rice.
- Other Veggies: feel free to add in other vegetables like green or red bell peppers or green peas.
- Flavorings: The spices can be adjusted to your liking. If you prefer a milder flavor, you can reduce the amount of curry powder by half or omit it. If you’d like to add some spiciness, sprinkle on some red pepper flakes after cooking the rice. You can make a Mexican or Spanish-inspired arroz amarillo by swapping the curry powder for 1 tsp of paprika.
- Fresh Garlic and Onion: if you don’t have fresh aromatics on hand, they can be subbed for 1 tsp each of garlic powder and onion powder.
Helpful Equipment
- Rice Cooker OR Large Saucepan (with a lid)
- Fine Mesh Strainer– to rinse the rice
- Measuring Cups OR Digital Scale
- Cutting Board & Knife
Step-by-step Instructions
🎥 *Video Tutorial is Above the Recipe Card Below!*
STEP 1: Rinse the jasmine rice well in a fine mesh strainer under cold water until the water runs clear.
Stove-top Instructions
STEP 2: In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, until it’s soft and translucent. Then add the garlic and bell pepper (if using) and cook for another minute, until aromatic.
STEP 3: Add the turmeric, curry powder, cumin and bay leaf. Stir to coat the veggies. Cook for 1 minute until fragrant, stirring constantly.
STEP 4: Add the rinsed jasmine rice and stir with a wooden spoon to combine with the spices and onions. Cook for 1 minute to slightly toast the rice.
STEP 5: Add the vegetable broth and bring to a rolling boil.
STEP 6: Then, you can reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-18 minutes, or until the broth is absorbed and the rice is tender.
Rice Cooker Instructions
STEP 1: Add the rinsed rice, onion, garlic, and bell pepper (if using) to the rice cooker pot.
STEP 2: Next, pour the vegetable broth into a glass measuring cup or bowl, and whisk in the turmeric, curry powder, cumin, salt and pepper.
📌 TIP: mix the spices with the liquid, so that they’re distributed evenly during cooking!
STEP 3: Then, pour the broth and spice mixture into the rice. Add the bay leaf and olive oil.
STEP 4: Close the rice cooker. Cook the rice using the rice cooker’s white rice setting.
How to Serve the Yellow Jasmine Rice
When the rice is finished cooking, fluff it with a fork and mix in the chopped fresh cilantro.
📌 TIP: The amount of sodium in vegetable stock varies, so I recommend seasoning the yellow rice with red pepper flakes, salt, and pepper to taste!
This seasoned yellow rice is so tasty on its own, but it’s also the perfect side dish for any of your favorite proteins or vegetables.
I love serving this rice with lots of mixed greens and my Flavorful Baked Tofu, this Crispy Marinated Tempeh, or these crispy chickpea patties on top.
Storage
Fridge
The leftover yellow jasmine rice can be stored in an airtight container in the fridge for up to 2-3 days, however, like most rice recipes, it is best served fresh.
To reheat the rice, microwave it or reheat it in a pot with a little bit of broth, water or olive oil. This will help soften and add moisture back to the rice.
Freezer
The rice can be frozen in an airtight container for up to 3 months.
To defrost the yellow rice, remove it from the freezer and let it thaw in the fridge overnight.
Pro Tips
Follow these tips to ensure that this easy recipe creates the best rice!
- Rinse the rice well: make sure to rinse the rice thoroughly to remove extra starch which helps to prevent the rice granules from sticking together.
- Make sure to cover the rice with a lid: this helps to trap the steam and cook the yellow rice evenly.
- Fluff the rice with a fork when done: this will help separate the granules and make the rice fluffy.
- Season to taste: add more salt and pepper to your liking!
FAQ
Yellow rice can become mushy when too much liquid is added. Make sure to measure the rice and liquid carefully. Weather and elevation can also a play a part in how liquid absorbs into the rice. This recipe uses a 1:1.5 ratio of rice to water, but this may need to be adjusted based on your kitchen conditions.
This can happen if there is not enough liquid, if the rice is cooked on a heat that is too high, or the rice was cooked too long.
Sticky rice usually happens when it is not rinsed well, or there is too much fat or oil added.
More Delicious Recipes, Grains & Side Dishes:
- Maple Balsamic Brussel Sprouts
- Warm Farro Comfort Bowl with Sweet Potatoes
- Lemon Herb Couscous Salad with Chickpeas
- Easy Curry Sauce with Coconut Milk
- Cilantro Coconut Lime Rice
- Teriyaki Fried Rice in Pineapple Boats
- Easy Pesto Rice
Did you make this Easy Seasoned Yellow Jasmine recipe?
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Easy Seasoned Yellow Jasmine Rice
This easy, seasoned yellow jasmine rice recipe is made with turmeric, lots of onion, garlic, curry powder, and cilantro, giving it a vibrant color and a taste that will have you craving a second helping. Jasmine rice can be swapped for basmati rice or another aromatic white rice of choice!
This recipe uses vegetable broth making it vegetarian and vegan friendly. It can be made on the stovetop or in the rice cooker!
Ingredients
- 1 tbsp (14g) extra virgin olive oil
- 2 cups (370g) uncooked jasmine rice
- 1 medium red or yellow onion, diced
- 4 large cloves of garlic, minced
- 1 tbsp (7g) turmeric powder
- ½ tbsp (4g) curry powder
- ½ tsp (1.5g) ground cumin, or 1 tsp cumin seeds
- 2 bay leaves
- ½ tsp each sea salt and black pepper- to taste
- 3 cups (710mL) vegetable broth
Optional
- ½ red bell pepper, diced
Serving
- ¼ cup fresh cilantro, chopped
- Red pepper flakes, salt & pepper, to taste
Instructions
- Rinse the jasmine rice well in a fine mesh strainer under cold water until the water runs clear.
Stove Top
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, until it's soft and translucent. Then add the garlic and bell pepper (if using) and cook for another minute, until aromatic.
- Add the turmeric, curry powder, cumin and bay leaf. Stir to coat the veggies. Cook for 1 minute until fragrant, stirring constantly.
- Add the rinsed jasmine rice and stir to combine with the spices and onions. Cook for 1 minute to slightly toast the rice.
- Add the vegetable broth and bring to a boil. Note: the rice and broth should not come up more than halfway up the sides of the pot.
- Then reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-18 minutes, or until the broth is absorbed and the rice is tender.
- Fluff the rice with a fork and stir in the chopped cilantro.
- Season with red pepper flakes, salt and pepper to taste.
Rice Cooker
- Add the rinsed rice, onion, garlic, and bell pepper (if using) to the rice cooker pot.
- Pour the vegetable broth into a glass measuring cup or bowl, and whisk in the turmeric, curry powder, cumin, salt and pepper.
- Pour the broth and spice mixture into the rice. Add the ½ tbsp of olive oil.
- Close the rice cooker. Cook the rice using the rice cooker’s white rice setting.
- Fluff the rice with a fork when done and mix in the cilantro.
- Season with red pepper flakes, salt and pepper to taste.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 255Sodium: 102mg
Nutritional info is an estimate.
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