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    Home » Rice » Yellow rice

    Yellow rice

    Published: Dec 2, 2021 · Modified: Jul 2, 2022 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    A vibrant aromatic yellow rice recipe to compliment any meal. Fluffy basmati rice tossed up with warm spices and toasted nuts for a special optional nutty crunch. Great for meal prep.

    Next time try this quick instant pot Basmati rice.

    Rice is an essential side dish in the Middle East, we have so many Middle Eastern rice recipes from simple like this Lebanese rice to a more festive like this rice pilaf with nuts and dried fruits.

    Yellow rice was never a thing that my kids liked nor was it the normal rice side dish in Egypt. But let me tell you one thing, this amazingly yellow and pretty tasty rice has turned my kids into yellow rice lovers.

    Jump to:
    • ❓Why This Recipe Works
    • 📝 Ingredients
    • 🥄 Instructions
    • 💡 Tips
    • 🍽️ Serve With
    • 🧺 Storage
    • 💬 FAQs
    • 📣 Related Recipes
    • Yellow rice

    ❓Why This Recipe Works

    • It is made with very humble ingredients.
    • So aromatic with an appealing yellow hue from the turmeric.
    • An easy delicious change from your plain ol’ rice.

    A lovely glowing rice dish, full of delicious flavors and beautiful color, plus it would look great alongside anything you'd care to serve with it. This also works great with any leftovers especially in holidays. Think turkey, steak, chicken or may be even green beans and Brussel sprouts. Use avocado oil or coconut oil instead of ghee for a complete vegan side dish.

    📝 Ingredients

    An easy yellow rice recipe with great flavor to use with many main dishes

    📋 Ingredient Notes

    • Rice: Basmati rice is the best for this recipe but of course you can use other varieties as well. Jasmine, long grain, medium grain are all good to use. Short grain will work as well but might be a little sticky.
    • Fat: I use oil for the boiling stage of this recipe then I like to use ghee for the rest of the recipe as it lends a very desirable and authentic flavor. You can choose to use oil instead especially for a vegan recipe.
    • Onion: some people use garlic as well. This works as a base for the flavors that we are going to build upon.
    • Turmeric: basic ingredient to give that glowing yellow color and it lends a nice flavor as well. Some people use saffron too but I chose not to here because I know it is a very expensive spice and it can be left out.
    • Yellow rice seasoning: we use turmeric, black pepper and salt as the main flavor and color ingredients. But I have to say, adding the other spices is pretty much a must for me at least try to add the cardamom. I use a mixture of cinnamon, cloves, coriander and cardamom. Some people take it the extra mile and use cumin, fennel and sometimes oregano.
    • Water or broth: this rice is cooked in two stages. First the rice is cooked in rapidly boiling water on high then water is drained. Second stage is simmering the rice with cooked onion and a little bit of extra water. If you like broth more, I suggest replacing the water in the second stage with chicken broth, chicken stock or the broth you like and watch out for salt.
    • Salt: just a note that I am trying to replace white salt with pink one in my home so I've added a teaspoon of the pink salt. Adjust to your liking and to the kind of salt you are using at your home.

    🥄 Instructions

    Note: This is an overview of the instructions. The full instructions are in the recipe card below.

    A collage of four images showing hoe to precook yellow rice.
    • Soak Basmati rice according to your package with just enough tap water and a pinch of salt. Drain and set aside.
    • In a deep pot bring one and a half liter (about 6 cups of water) to a rapid boil on medium heat.
    • Add oil, turmeric along with all the spices that you are using except for the salt.
    • Add rice and let it go back up and boil again until it is almost done. This takes about 5-6 minutes total.
    A collage of 4 images showing how to finish cooking Mediterranean yellow rice.
    • Drain rice and do not leave it there too much until it loses its moistness.
    • In the same pot add ghee or the fat you are using and saute onion for a couple of minutes until it gets pale yellow.
    • Add rice back with the 1/4 cup of boiled water and salt, lightly mix.
    • Now be very cautious with this step please: cover your pot with a paper kitchen towel, then put the lid on. Now to decrease any fire hazard, either left the corners of the towel up or do as I did by cutting the corners with a scissor. Yet, do not leave the pot unattended. You can also use a clean kitchen towel and tie its ends up over the lid. Leave it to finish cooking for 15 minutes, then fluff and serve.

    💡 Tips

    • Washing and soaking Basmati rice is essential for this method of cooking.
    • Soaking time differs between brands so read the label first, if not sure then soak for 10 minutes.
    • Some like adding a minced garlic clove to the onion so you might try that as well.
    • Use any or a combination or all of the spices above it all adds up to an authentic flavorful rice but if you do not have any of the spice you will still have a tasty fragrant rice.
    • Other spices used may contain cumin, oreganoو a couple strands of saffron and fennel seeds.

    🍽️ Serve With

    This kind of rice pairs well with so many meals like these lamb kofta, kabobs, chicken kabobs, shish tawook or roasted vegetables.

    🧺 Storage

    • Cooled leftover can be put in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Please note that frozen rice tend to break a bit but it will not affect the taste.
    • To reheat: place rice in a pot with a couple of tablespoons of water and reheat thoroughly on low heat.

    💬 FAQs

    What kind of rice to use?

    You can use any rice you want and this includes jasmine rice, brown rice and orzo as well but traditionally it is made with long grain rice. Keep in mind that different kinds require different amounts of water.

    Can I use broth instead of water?

    Yes sure you can and it will add more flavor as well, I am used to cooking this rice with water.

    I do not have ghee so what to use instead?

    While using ghee gives this rice authenticity and aroma, you can use butter or use olive oil if you are making it vegan.

    This turmeric rice is an easy side dish that comes fully loaded with authentic flavors.

    📣 Related Recipes

    Rice does not have to be boring, step up your rice a couple of notches with these recipes:

    • Chicken shawarma rice is an insanely flavorful and easy one dish meal for your family.
    • Lebanese rice
    • Chicken Shawarma Fatteh Recipe
    • Mediterranean Rice Pilaf; With Nuts And Dried Fruit
    • Basmati Rice in Instant Pot

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

    If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

    A pan of yellow rice with nuts

    Yellow rice

    A fragrant, flavorful yellow rice with a golden hue for your holiday feasting table or for a Middle Eastern kick to your everyday white rice. Garnished with toasted pine nuts and raisins for a nutty flavor and a bit of sweetness.
    4.85 from 13 votes
    Print Pin Rate
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    Course: Side Dish
    Cuisine: Mediterranean, Middle Eastern, Western
    Diet: Gluten Free, Halal
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 5 servings
    Calories: 179.5kcal
    Author: Amira

    Ingredients

    • 1 cup (185g) Basmati rice soaked in enough cold water with a pinch of salt for 15 minutes. Note1
    • 1 1/2 liter tap water. 6 cups water.
    • 1 Tablespoon oil.
    • 1 teaspoon ground turmeric.
    • 1/4 teaspoon ground black pepper.
    • 1 Tablespoon ghee or butter. Note2
    • 1 (90g) small onion.
    • 1 teaspoon salt or to taste.
    • 1/4 cup hot boiling water.

    Spices: Use any combination available (Note3)

    • 1/2 teaspoon ground cardamom.
    • 1/4 teaspoon ground cloves.
    • 1/4 teaspoon ground cinnamon.

    Garnish with:

    • Roasted nuts, raisins and fresh parsley

    Instructions

    • Drain rice and set aside.
    • In a pot, pour the tap water and bring to a rapid boil.
    • Add turmeric, oil, spices you are using then rice.
    • let it cook for another 6-7 minutes then drain rice.
    • In the same pot add ghee then sauté onion for 2 minutes until it turns light yellow.
    • Add rice back, salt and the boiling water.
    • Reduce heat to minimum, cover the pot with a paper kitchen towel then put the lid on. Note4
    • Keep on cooking for another 10-15 minutes until the rice is cooked.

    Notes

    • Washing and soaking Basmati rice is essential for this method of cooking.
    • Soaking time differs between brands so read the label first, if not sure then soak for 10 minutes.
    • Some like adding a minced garlic clove to the onion so you might try that as well.
    • Use any or a combination of the spices above it all adds up to authentic flavorful rice but if you do not have any of the spices you will still have tasty fragrant rice.
    • Turmeric powder is a key ingredient so be sure to at least have that.
    • Other spices used may contain cumin, oreganoو a couple strands of saffron and fennel seeds. 
    • Please watch out and be very careful using this technique as the paper towel might catch fire if not properly watched.
    • While using ghee gives this rice authenticity and aroma, you can use butter or use olive oil if you are making it vegan.
    • Serve With:
      • This kind of rice pairs well with so many meals like these lamb koftas, kabobs, chicken kabobs, shish tawook or roasted vegetables.
    • Leftover and storage:
      • Cooled leftover can be put in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Please note that frozen rice tend to break a bit but it will not affect the taste.
      • To reheat: place rice in a pot with a couple of tablespoons of water and reheat thoroughly on medium-low.
    Please check the nutrition disclaimer policy.

    Nutrition

    Calories: 179.5kcal | Carbohydrates: 30.1g | Protein: 2.7g | Fat: 5.6g | Cholesterol: 6mg | Sodium: 58.4mg | Potassium: 43.4mg | Sugar: 0.8g | Vitamin A: 0.8IU | Vitamin C: 2.4mg | Calcium: 0.7mg | Iron: 1.7mg
    Tried this Recipe? Pin it for Later!Mention @AmirasPantry or tag #AmirasPantry!

    Sign up and learn more about Mediterranean flavors

    First published on Nov 8 2019, updated on Dec 2, 2021 for better user experience and clear instructions.

    I have to admit, I actually grew up to the everyday Lebanese style white rice. My mom came to know flavored rice dishes like Kabsa when dad worked in Saudi Arabia. We met friends from all over the planet there and we were exposed to other cultures and dishes that we so much appreciated.

    Yellow rice on the other hand was a recipe we knew from some Syrian friends there. My mom perfected the recipe and she has always made it with chicken and peas.
    Until a couple of years ago, my kids only liked the Lebanese style rice. Whenever I made other rice types, they would not touch it especially my oldest.

    We've discovered a Syrian restaurant near my mom in Egypt who made the most delicious Shawarma dish I've ever had with of course yellow rice. So starting from there I added yellow rice little by little to our dinners until they are now very happy to see it.

    I have to say that my kids do not like to bite into cooked onions although they are crazy about raw onions!!. So they key for them to accept this type of rice is to finely dice the onion so it will not show up and blend with the rice completely.

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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

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    Comments

    1. Carmen

      May 11, 2021 at 10:06 am

      I want to make this for a BBQ but was hoping I could make it at least a day early. Will this keep in the fridge or could I freeze it?

      Thank you!

      Reply
      • Amira

        May 13, 2021 at 12:42 am

        Yes sure Carmen , it will keep in the fridge like normal rice no worries.

        Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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