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Easy Yellow Rice Recipe

User Rating 5 Star Rating (2 Reviews)

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Saffron Rice

Beautiful Yellow Rice (with Tomatoes, Peas, and Red Pepper)!

Copyright Darlene A.Schmidt, About.com Corp.
This Yellow Rice Recipe is simple to make and super delicious! It turns out beautifully golden and very fragrant. While yellow rice is often made with saffron, it can easily be made with turmeric instead, a spice which also has incredible health benefits (in Thailand, turmeric is known as 'poor man's saffron'). White Thai jasmine rice or Indian basmati work well, or any long-grain white rice. Tomatoes work well in this dish, as do peas and red pepper. Yellow rice can be found across a number of cultures, including Thailand and India, and is a wonderful companion for curries of all kinds as well as seafood, fish, and even chicken dishes. Also makes a nice side dish to any meal - a perfect potluck addition!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: SERVES 4-5 as a side dish

Ingredients:

  • 2 cups Thai white Thai jasmine rice, OR white basmati rice
  • 2 Tbsp. vegetable oil
  • 1/4 cup finely-chopped onion
  • 3 cloves garlic, minced
  • 1/8 to 1/4 tsp. chili flakes OR cayenne pepper
  • 1/4 cup diced red pepper
  • 1 roma tomato or 1 small field tomato*, diced
  • 4 cups (minus 2 Tbsp.) good-tasting (strong) chicken stock
  • juice of 1 lime
  • 2 Tbsp. Fish Sauce OR substitute soy sauce
  • 1/2 tsp. turmeric
  • optional: 1/4 to 1/3 tsp. saffron
  • 1/4 cup frozen peas
  • garnish: handful fresh basil

Preparation:

  1. Warm a deep pot over medium-high heat. Add the oil and swirl around, then add the onion, garlic, and chili/cayenne. Stir-fry to release the fragrance (1 minute), then add the red pepper and tomato. Stir-fry 1 more minute.
  2. Add the rice and stir to coat, then pour in the stock. Add the lime juice, fish/soy sauce, turmeric and saffron (if using). Stir well.
  3. When the stock begins to bubble, cover tightly with a lid and reduce heat to low. Allow rice to gently simmer 15 to 20 minutes, or until all - or 95% - of the liquid has been absorbed. Remove lid and fold in the peas, giving the rice a gentle stir as you do so.
  4. Immmediately replace lid and leave rice to sit over the same hot burner (heat off) for at least 10 minutes, or until you're ready to eat. The residual heat inside the pot will help any remaining liquid absorb and finish cooking the rice. Rice will stay warm in this way for 1 hour or more (great for making ahead of time!).
  5. Remove lid and fluff rice with fork or chop sticks. Taste-test, adding a sprinkling of salt if needed. Top with a little fresh basil, and ENJOY!

Note: If omitting the tomato, you can measure a full 4 cups stock (I find the tomato adds more water, hence a reduction of stock is needed).

User Reviews

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 5 out of 5
GREAT YELLOW RICE RECIPE, Member SHARONWHITE8198

THIS WAS SOOO GOOD. I MADE IT LAST SUNDAY FOR DINNER AND IT WAS A HUGE HIT. I FOLLOWED THE RECIPE AS STATED. I DID USE SAFFRON THREADS AS WELL AS THE TUMERIC. I MADE MY OWN CHICKEN STOCK USING CHICKEN BACKS AND CHICKEN NECKS. THE SUCCESS OF THIS RECIPE IS CERTAINLY IN THE STOCK USED. I ALSO USED JASMINE RICE AND RINSED WELL BEFORE ADDING TO THE POT. I AM MAKING THIS AGAIN TOMORROW FOR ""FATHER'S DAY DINNER"" AND I WILL BE DOUBLING THE RECIPE.

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