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Total Time
30 minutes
Spice-tinted yellow rice is a staple side dish across many cuisines. Some iterations get their yellow color from saffron or annatto, or by deploying a premade spice mix like sazón. This version from chef and cookbook author JJ Johnson relies on the dyeing power of turmeric for its golden glow. A little garlic powder and store-bought fried onions (which we like just as much ashomemade ones, don’t tell anybody) bring in lots of savory flavor, meaning you can simply use water as the cooking medium. Have some chicken broth or the dregs of a store-bought stock you want to use up? Go ahead; we won’t tell.
You’ll sauté the seasoning mix in butter on the stovetop before incorporating the rice to wake up the spices’ full range of flavors. Turmeric and garlic both burn quickly, so be attentive and have everything ready before you start. You can also consider this a blueprint ripe for experimentation: Swap out the garlic powder for a few sliced garlic cloves, add in ½ tsp. ground cumin or coriander, or toss in some dried fruit like currants or golden raisins to plump while the rice steams. Similarly, anyvariety of long-grain ricewill do here. For the brightest color, stick to white rice; our weeknight go-tos are jasmine and basmati rice.
Johnson often makes this easy yellow rice recipe to serve alongside a hearty main dish likeroast chicken, but it would also be a greateasy dinneralongside a plate ofrefried black beansand warm tortillas, or topped with steamed vegetables and apoached egg. The rice reheats well—but please, hold the fresh herbs until you’re ready to serve it. Store in an airtight container in the refrigerator and microwave in 30-second bursts, or cook fried-rice style in olive oil or more butter to warm through.
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What you’ll need
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Medium Saucepan with Lid
$36.99 At Amazon
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French Wire Whisk
$18 At Amazon
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Glass Measuring Cup
$22 At Amazon
Ingredients
4 servings
Seasoning Blend
Pilaf and Assembly
Seasoning Blend
Step 1
Whisk together2 tsp. store-bought fried onions,1½ tsp. ground turmeric, and1 tsp. granulated garlicin a small bowl.
Pilaf and Assembly
Step 2
Melt3 Tbsp. unsalted butterin a medium saucepan over medium heat. Addseasoning blendand cook, stirring often, until fragrant, about 1 minute. Add1 cup jasmine rice, rinsed until water runs clear, and cook, stirring often and reducing heat if needed to keep spices from scorching, until grains are coated and opaque around the edges, about 2 minutes.
Step 3
Pour in 1½ cups water and add1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to low and cover saucepan with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 15–18 minutes. Remove pot from heat and let rice sit (still covered) 5–10 minutes.
Step 4
Uncover rice and fluff gently with a fork. Transfer pilaf to a platter and top withchopped tender herbs (such as parsley or cilantro)if desired. Serve withlemon wedgesif desired.
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