This Easy Yellow Rice is one of those reliable recipes I come back to again and again. It’s simple, comforting, and flexible enough to fit almost any meal. I make it on busy weekdays, most of the time with a piece of fish or some roasted chicken.
The color comes from a small pinch of turmeric, nothing overpowering, just enough to give the rice a warm golden hue and a gentle aroma. Toasting the rice first adds a subtle nutty note, while the onion stays soft and sweet. It’s the kind of side dish that doesn’t compete with the main course, but quietly makes everything on the plate better.
I like this recipe because it’s forgiving. You don’t need fancy ingredients, and you can adjust it easily: add peas for the kids, finish with a bit of lemon zest for fish, or keep it plain and cozy.
If you’re looking for a dependable, everyday rice that feels homemade and thoughtful without being complicated, this easy yellow rice is exactly that.
How to make yellow rice
Begin with rinsing the rice until the water runs mostly clear. Drain very well and let it air-dry for a few minutes, this step is important for good browning.
Heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion with a pinch of salt and cook for 3–4 minutes, until soft and translucent without taking on any color. Push the onion to the edges of the pot, leaving the center exposed. Add a tablespoon of butter to the center, then add the well-dried rice directly into the middle.
Increase the heat slightly to medium–medium high and stir the rice in the center only for 2–3 minutes, until lightly golden and nutty. Once toasted, mix the rice with the onion and lower the heat to medium. Add the garlic, turmeric, cumin if used and stir for just 20–30 seconds, until fragrant.
Add the hot stock, salt, and pepper and stir once. Bring to a gentle boil, then cover, reduce the heat to low, and cook for 15 minutes.
Finish by turning off the heat and letting the rice steam, covered, for 5 minutes. Fluff with a fork and add herbs, lemon peel (remove before serving), or any extras you like.
Hope you will give it a try and enjoy a delicious and comforting dish that the whole family will love. If you try it out, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
Other rice recipes you may like to try
This Easy Fried Rice is quick to make, full of flavor, and perfect for busy nights or using up leftover rice.
This Rice with Chicken and Chorizo (Paella Style) is a bold, one-pan rice dish with warm spices and big flavor.
These Baked Arancini – Risotto Balls are crispy on the outside, creamy inside, and perfect as an appetizer or snack.
YOU MAY ALSO LIKE:
Rice with Chickpeas and Tagliatelle
Garlic Butter Chicken
Baked Stuffed Tomatoes with Bulgur and Feta
Toasted Orzo with Chicken
Chicken Marsala
Mushroom Risotto
Chicken Stir-Fry Noodles
Chicken Stuffed Baked Potatoes
Butternut Squash Risotto
Chicken Lasagna
Pistachio Pesto Pasta
Easy Three Cheese Stuffed Shells
Greek Pastitsio
Chicken Alfredo Pasta
Easy Yellow Rice – Fluffy Every Time
Ingredients
- 2 cup (370g) long-grain rice (basmati or jasmine)
- 2 tbsp (30g) olive oil
- 1 tbsp (14g) butter
- 1 small onion , very finely chopped
- 2 garlic cloves , minced
- 1 tsp (3g) ground turmeric
- 1/2 tsp ground cumin , optional
- 3 ½ cups (850ml) hot chicken or vegetable stock
- 1 tsp (5g) salt , adjust to taste
- Freshly ground black pepper
- lemon peel strip, chopped parsley/cilantro, peas or corn , optional
Instructions
- Rinse the rice until the water runs mostly clear.
- Drain very well and let it air-dry for a few minutes (important for good browning).
- Heat 2 tbsp oil over medium heat.
- Add finely chopped onion + pinch of salt. Cook 3–4 minutes, until soft and translucent.
- Push the onion to the edges of the pot, leaving the center exposed. Add a tablespoon of butter to the center.
- Add the rinsed, well-dried rice directly into the center.
- Increase heat slightly to medium–medium high. Stir the rice in the center only for 2–3 minutes until lightly golden and nutty.
- Once toasted, mix the rice with the onion.
- Lower heat to medium.. Add garlic, turmeric and cumin if used.
- Stir 20–30 seconds only, just until fragrant.
- Add the hot stock, salt, and pepper. Stir once.
- Bring to a gentle boil, cover, reduce heat to low, and cook 15 minutes.
- Turn off heat and let the rice sit, covered, for 5 minutes.
- Fluff with a fork.
- Add herbs, lemon peel (remove before serving), or extras if using.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
