Yellow Rice
HB-15792 · Hand-built original
Jasmine rice toasts in butter with turmeric, granulated garlic and fried onions, then steams until tender. Herbs and lemon wedges are the simple finishing touches for this yellow pilaf.
30 min4 servings226 kcalVegetarianGluten-freeEgg-freeDiabetic
Main ingredient: rice
Servings:4quantities adjust to match
Ingredients
- 2 tsp. store-bought fried onions
- 11/2 tsp. ground turmeric
- 1 tsp. granulated garlic
- 3 Tbsp. unsalted butter
- 1 cup jasmine rice, rinsed until water runs clear
- 1 tsp. kosher salt
- Chopped tender herbs (such as parsley or cilantro) and lemon wedges (for serving; optional)
Method
- Whisk the fried onions, ground turmeric and granulated garlic together in a small bowl to make the yellow rice seasoning blend.
- Melt the butter in a medium saucepan over medium heat, add the seasoning blend, and stir it for about a minute until fragrant.
- Add the rinsed jasmine rice and cook it, stirring often, for about 2 minutes until the grains are coated and opaque at the edges.
- Pour in 1 1/2 cups of water with the kosher salt, bring the rice to a boil, then cover it tightly and cook on low for 15 to 18 minutes until the water is absorbed.
- Rest the covered yellow rice off the heat for 5 to 10 minutes, then fluff it gently with a fork.
- Move the pilaf to a platter and top it with chopped tender herbs, serving lemon wedges alongside if using.
Total: 30 minutes
Nutrition (per serving, where published)
226 kcalCalories
2.1 gProtein
24 gCarbs
13.9 gFat
2.3 gSaturates
1.5 gFibre
3 gSugars
427 mgSodium
0 mgCholesterol
92 mgPotassium
63 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data