This post may contain affiliate links, view our disclaimer for details.
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!
Just like my coconut lime rice, 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.
Emily’s Recipe Notes:
- Flavor: 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: It’s been tested on the stovetop and in the rice cooker. Making this recipe in the rice cooker makes it insanely easy!
Ingredients
Ingredient Notes & Some Swaps
Jasmine Rice
The base of this dish. If you don’t have jasmine rice, use another aromatic variety like basmati, Ambemohar, or another long-grain white rice.
Yellow Onion & Fresh Garlic
Adds a subtle sweetness and depth. If you don’t have fresh onion, substitute with 1 tsp onion powder.
Garlic brings some bold, savory flavor. If you don’t have fresh garlic, you can use 1 tsp garlic powder instead.
Curry Powder
Provides an Indian-inspired flavor. For a milder dish, reduce by half or omit. To switch things up, replace with 1 tsp paprika for a Mexican or Spanish-style arroz amarillo.
Turmeric Powder
The key ingredient that gives the rice its vibrant yellow color.
Ground Cumin (or Cumin Seeds)
Adds earthiness and warmth to balance the spices.
Vegetable Broth
Cooks the rice while infusing it with extra flavor. My favorite is Better Than Bouillon Vegetable Broth Base.
Optional Vegetables
Green peas, red or green bell peppers, or other veggies can be stirred in for extra color and texture.
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
How to Make Yellow Jasmine Rice
🎥 *Video Tutorial is Above the Recipe Card Below!*
Stovetop Instructions
Rinse the jasmine rice well in a fine mesh strainer under cold water until the water runs clear.
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 with a wooden spoon to combine with the spices and onions. Cook for 1 minute to slightly toast the rice. Add the vegetable broth and bring to a rolling boil.
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.
Fluff the yellow rice with a fork when done.
Rice Cooker Instructions
Add the rinsed rice, onion, garlic, and bell pepper (if using) to the rice cooker pot. Next, pour the vegetable broth into a glass measuring cup or bowl, and whisk in the turmeric, curry powder, cumin, salt and pepper.
Then, pour the broth and spice mixture into the rice. Add the bay leaf and olive oil. Close the rice cooker. Cook the rice using the rice cooker’s white rice setting.
How to Serve the Yellow Rice
When the rice is finished cooking, you can fluff it with a fork and mix in the chopped fresh cilantro.
This seasoned yellow rice is so tasty on its own, but I also love it as a side dish for my 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 Tips
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.
Tips for Making the Best Seasoned 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!
Some Common Questions
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 Grains & Side Dishes
Easy Seasoned Yellow Jasmine Rice
Rate this RecipeIngredients
- 1 tbsp extra virgin olive oil, 14g
- 2 cups uncooked jasmine rice, 370g
- 1 medium red or yellow onion, diced
- 4 large cloves of garlic, minced
- 1 tbsp turmeric powder, 7g
- ½ tbsp curry powder, 4g
- ½ tsp ground cumin, 1.5g – or 1 tsp cumin seeds
- 2 bay leaves
- ½ tsp each sea salt and black pepper, to taste
- 3 cups vegetable broth, 710 mL
Optional
- ½ small 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.
Stovetop
- 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. 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.
Video
Recipe notes
- 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.
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
Did You Make This Easy Yellow Seasoned Jasmine Rice?
I’d love to know! Leave a star rating and comment below!