Okay, this is a pretty big statement to make, but… This Yellow Jasmine Rice is the best rice I’ve ever had.
Yep. The flavor is simply out of this world. The aroma as it cooked almost gave me a high. Plain white rice is dead to me now.
If you follow the blog you’re probably familiar with how much I love jasmine rice. I don’t know how I lived my whole life without knowing about it, but since discovering it a year or two ago, I just can’t stop. It’s incredible. If you haven’t tried jasmine rice yet, go find it NOW.
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What is Jasmine Rice?
Jasmine rice is naturally fragrant and has the most wonderfully rich, mellow, and almost nutty flavor. You can find it at most major supermarkets either in the international foods aisle or in the rice section, usually on the bottom shelf. Even Walmart is in the jasmine rice game and is selling Great Value brand jasmine rice. It can be pricy if you buy one of those small specialty brand containers but if you buy an Asian brand (usually in larger bags on the bottom shelf), it can be just as inexpensive as regular rice. Also check bulk bins. Some stores will have jasmine rice (white AND brown) in bulk.
Spice it Up!
Anyway, I decided to kick up the jasmine rice by adding a few spices and something magical happened. The turmeric and cumin added to the rich, nutty flavor of the jasmine rice and the little pinch of cinnamon added just a hint of spicy sweetness… like hitting the cymbals on a drum kit. The first bite was so good, I swear I saw angels.
What Do You Serve with Yellow Rice?
This super flavorful yellow rice makes an excellent side to just about any grilled or roasted meat. I have served it with Chicken Adobo, Garlic Butter Baked Chicken Thighs, and Chimichurri Chicken Kebabs. It also makes a great component to vegetarian meals. I like to pair it with a fried egg and some sautéed greens (see Golden Rice Bowls).
Can I Make This in a Rice Cooker?
Yes! While it does turn out a little better when you sauté the garlic and spices in a skillet first, you can just add all the ingredients to a rice cooker and press “go” when you’re in a pinch!
Yellow Jasmine Rice
Servings 6 cupsIngredients
- 2 Tbsp butter ($0.22)
- 2 cloves garlic, minced ($0.16)
- 1 tsp turmeric ($0.10)
- 1/4 tsp cumin ($0.02)
- 1/8 tsp cinnamon ($0.02)
- 2 cups uncooked long grain jasmine rice ($0.96)
- 3 cups chicken broth* ($0.38)
- 1 bay leaf, optional ($0.15)
Instructions
- Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1-2 minutes, or just until the garlic has softened.
- Add the uncooked rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.
- Add the chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.
- After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Yellow Jasmine Rice – Step By Step Photos
Add 2 Tbsp butter, 2 cloves minced garlic, 1 tsp turmeric, 1/4 tsp cumin, and 1/8 tsp cinnamon to a sauce pot.
Sauté the garlic and spices in the butter over medium heat for 1-2 minutes, or just until the garlic has softened.
Add 2 cups of uncooked long-grain jasmine rice to the pot. I use this brand, which can be found in 5 lb. bags, usually on the bottom shelf of either the rice aisle, or the Asian section of major grocery stores.
Stir and cook the rice in the butter and spices for about 2 minutes. This will toast the rice and spices giving them a deeper, nuttier flavor. You should hear a popping or crackling noise as the rice toasts.
Add 3 cups of chicken broth to the pot, along with one bay leaf (if using). I use Better Than Bouillon to make my broth because it’s less expensive than buying cans/boxes of broth and way better quality than the little cubes. It also provides all the salt needed to season the rice.
Give everything a good stir, place a lid on top, and increase the heat to high. Bring it up to a full boil then immediately turn the heat down to low. Let it simmer on low (with the lid) for 20 minutes.
After 20 minutes, turn the heat off and let it sit undisturbed (do not remove the lid) for another 10 minutes. If you’re using a bay leaf, it will probably have floated up to the top and you can remove it at that point. You’ll also see swashes of spices over the surface.
Fluff the Yellow Jasmine Rice with a fork to redistribute all the spices, then serve!
Not kidding. Best rice I’ve EVER eaten.
Need more help with cooking rice? Check out my guide for How to Cook Rice.
The yellow jasmine rice was absolutely amazing! Followed the recipe as written except I added 1/4 cup more water. So fragrant and flavorful.
This has become my recipe every time I want to make rice for nearly any reason. Lol. It turns out perfect every time. Thanks!!
This was fantastic! Easy to make and flavourful! I really enjoy your recipes. Thanks for sharing 😊
consider adding onion and ABSOLUTELY rinse the rice before you cook it.
It’s even good using quinoa instead of rice!
Always a hit with me and the kiddos sooooo thankful :)
I come back to this recipe time and time again! I use vegan butter and veg stock and it still tastes AMAZING!! Love this recipe so much.
Can you make it in a rice cooker?
We haven’t tried that, John! We don’t use a rice cooker in our studio. However, if you’re used to making rice in yours and you think it’s okay to add spices and whatnot to it, then you’re welcome to give it a go!
So simple, yet I’ve never made it before. The directions were perfect and the rice was delicious!!! Thank you!!
Could you use brown jasmine rice?
Brown rice requires more liquid and a much longer cooking time (usually about 3x as long), so you would need to make those adjustments. :)
I liked this a lot, only thing I did was add a pinch of salt. Love the spices and color. Super easy and fast side
I actually really like this rice. The aroma is amazing. I think the only change I would make is adding more of all of the seasonings. I’m from the south so we really like it punchy. However, I can already tell that, it’s something that will stay in my recipe book.
I just made this to go with some prepackaged Indian food. It smells so good I might just eat it by itself. Yum
This is my son’s favorite rice! (And mine too). The balance of spices is just perfect. I served it with roasted zucchini, onion, yellow squash, and grape tomatoes.
I made your rice a couple of times but instead of chicken broth I used water plus I added salt & half a package peas & carrots
Thank you for an amazing dish
Do you think substituting olive oil for the butter would be okay? If so, how much should I use? I want to make this rice but my boyfriend is dairy free. Thanks!
Go for it! XOXO -Monti
Love 💕💕💕
Delicious and flavorful!
Truly the best! Flavors are outstanding! Didn’t have turmeric so substituted sazon and a little ginger. Thank you for turning rice into something special.
Another good one Budget Bytes Team. Keep it up!!! I really enjoyed this. I was a little too lazy to chop up fresh garlic so I used powdered garlic instead, but it still came out good. Thanks again.
Nice sub! XOXO -Monti
I love this recipe and have been making it for several years. I always follow the recipe exactly and until recently never had a problem with it turning out right. But, for some reason, the last couple of times I’ve made it the rice has gotten gummy while also not cooking all the way. I moved to a different state recently, and I don’t know if the stove, water, or even rice from the store is somehow different. Has that happened to anyone else? Do you have any suggestions for how to remedy it?
Hi Amy! It might have something to do with altitude. Follow the standard ratio of 2 cups of water for each 1 cup of dry long-grain white rice when cooking at altitudes between 3,000 and 5,000 feet. Increase the water by 2 tablespoons to 1/4 cup for altitudes above 5,000 feet, adjusting the amount upward as you go up in altitude. Cook long-grain white rice for 15 to 20 minutes at altitudes up to 5,000 feet; increase the time incrementally as the altitude increases. Expect rice cooked above 5,000 feet to take 25 minutes or more. Adjust as needed, adding more water if it evaporates too quickly and letting the rice cook longer if the kernels seem underdone. It helps tremendously if you cook rice in a pot with a glass lid so you can monitor its progress without lifting the lid, which releases way too much of your cooking liquid into the air in the form of steam. XOXO Monti
Agreed! Best rice I’ve ever tasted. I think the color the turmeric creates is part of it too. Very lovely to look at and perfectly flavored! I am planning to make your Chimichurri Kebaps tonight to eat together and looking forward to it!!! =D
This is my go to yellow rice from scratch recipe, love it!! Recently I also started adding some frozen peas with the chicken broth step, yum! Thanks for the straight forward recipe and clear pictures, love your style, Beth!
Wooooow. This is delicious! Will save and make on the regular for the rest of my cooking life. THANK YOU!
Have you ever done this in a rice cooker? I love this recipe but have been using a rice cooker for some time now (but without spices etc). Wondering if I could replicate in the cooker …..
It should work alright in a rice cooker. The only thing you’ll be missing is that you won’t be blooming the spices in the butter first or toasting the rice, so the flavor may be a bit different. I think you’ll need to try it (maybe with a half batch?) to see if you still like it. :)
I’ve never made it in a pot, we always make it in our rice cooker and it turns out great!
I make this in my rice cooker. I bloom the spices and toast the rice then add everything to my rice cooker and set the timer. I do everything in the morning before I leave for work and it turns out WONDERFUL everytime.
I love that you BLOOM your spices!! Yes yes yes!! XOXO -Monti
I’ve been making this now for years – I am SO thankful I learned of your wonderful recipe. Thank you so much for sharing – before this I never knew one could home-make yellow rice. It is indeed the best yellow rice ever!
I made this today as part of my meal prep for the week and it came out so good. The only thing I added was a little bit of chopped onion and bell peppers when I was sauteing the garlic and spices! Thanks for this amazing recipe I will be using it often in the future.
Great recipe. Here’s my tweak: I micro-dice a nice big carrot and add it in with the broth. The combo of orange carrot & yellow rice is pure sunshiny happiness!
Do you wash the rice before putting it in the pot?
You can, it’s up to you. If you do, just make sure to drain it well so there isn’t a lot of extra water added to the recipe.
This is delicious! The best rice I’ve ever made and made exactly as is!
Thank you!
I found your recipe years ago and pinned it… I HAVE BEEN MAKING THIS RICE EVER SINCE… I LOVE IT!
Thanks for sharing it!
I had made this recipe for dinner today and I half the ingredients to make less. Will use it again but will omit the cinnamon.
This was very bland, but the ratings make me think I was using bland stock or old spices. It made a ton of rice, but could have easier doubled the spices. I’ll put some tomatos in and try to rive.
This rice is like crack! I followed the recipe, but used canned chicken broth instead of Better than Bouillon. My husband likes to butter his rice so I also added a half cube of butter to the finished product. It really bumped up the creaminess factor. Had some leftovers and it was just as good the next day! My new go-to rice dish! Thanks Beth!
I make this rice all the time. It’s a perfect dish by itself or with so many different meats, seafood. Love It!
Question, you stated that to
“Add 3 cups of chicken broth to the pot, along with one bay leaf (if using). but you use Better Than Bouillon to make my broth”
My question is:
How much of the Better Than Bouillon did you use with what amount of water?
Please advise…
Thanks
recipe: https://www.budgetbytes.com/yellow-jasmine-rice
Hello! Just follow the instructions on the label, which say to use 1 tsp of Better Than Bouillon per 1 cup of water to make 1 cup of broth. :)
Mine wasn’t yellow because I left out the turmeric for my husband who really doesn’t like it and this was still amazing. I just ate the leftovers for breakfast and savored every bite. Seriously so freaking good!
Mine came out too mushy. I used long grain rice because it’s what I had on hand. I had doubled the recipe but not sure where I went wrong.
Is there something I can substitute the cinnamon for? I have a cinnamon allergy.
In that case, I’d just leave it out instead of attempting to find something similar to replace it with. :)
This is going to sound odd, but do you not rinse the rice beforehand? I’m not sure how wet rice is supposed to toast. I love the turmeric/cumin combo now, it’s great in winter. So I want to make sure it turns out right!
If your rice is wet from rinsing, it will just take a little longer to toast the rice because the water needs to evaporate first. :)
This is literally the best rice I’ve ever eaten??? So easy to make and so tasty! Thank you so much!
Very good recipe. I did vegetable broth and added some saffron. Might add frozen peas next time.
It was okay, wouldn’t call it anywhere near the nest rice I’ve ever eaten.
Omg YASSSS, we had this perfect rice with chicken adobo but this made more than enough for a family of 3 im sad that i had to more than half of it away :( ill just cut everything in half next time.
Isn’t this just a rice pilaf? Toasting the rice in oil (with spices, etc.) is the the procedure for making a pilaf.
Whatever it is, we sure love it at my house.
I’m not really sure what this comment adds to the discussion, though. There certainly isn’t one generic recipe for “rice pilaf.” It could be combined with various aromatics before cooking in broth. I highly recommend thinking before posting in the future, and maybe ask, “Do I have a genuine question? Am I going to add to the conversation? Am I being pedantic for no ostensible reason?”
Soooo good! Thank you for sharing this delicious, easy to make variation of rice! ⭐️
Maybe Brooke should have taken own advice? 🤔
Lovely recipe, I think nice as written and tweaking to your own taste may make everyone happy. Much appreciate the VARIETY of rice recipes you have posted! Gives many options!
This is my new favorite rice. Made exactly as directed and it was perfect. I will be purchasing the better than bouillon from now on. Thank you so much for sharing!
Great recipe! We made it vegan by using veggie broth instead of chicken broth. We also used brown rice and made it in the rice cooker. It turned out fantastic and we’ll be making it again for sure!
Do you think it would be okay to add raisins and cashews in replace of cinnamon?
So great! I used this as a base to my shakshuka and it was perfect! I added a pinch of Adobo to my spice mix as well!
My isn’t really “yellow” at all. But it still tastes really delicious!
Can you make this in a pressure cooker? If so. Would there be any adjustments?
We haven’t tested it in a pressure cooker or an Instant Pot. But previous readers have noted “I made this in my instant pot. I used 2 cups of rice and only used 2 cups of chicken broth ( I didn’t want it to be mushy). Rice setting , which is 12 minutes. It was absolutely delicious.”
Tried this recipe today and it came out amazing! I added a hand full of dried cranberries to the rice while toasting it. I also used 3 tsp of “Better than Bullion ” to the 3 cups of water. Then when the rice was done I garnished it with chopped scallions like on the picture! I paired it with a piece of pan seared salmon and roasted broccoli. Delicious! 😋
I’ve made this recipe twice in the rice cooker and it came out perfect and flavorful. Thanks
Can you use long grain white rice instead of jasmine rice
Yes you will be okay if that’s what you have on hand.
Flavorful, delicious, not over powering. It can really go with any Indian inspired dish. I made with Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers) and it was amazing!!! Family loved it. I’ve always been a fan of Indian food even though I’m from Dominican republic. The only ingredient I didn’t have was the broth so I used chicken bouillon instead. I added until I found the right amount of salt in the water. Delicious. I use Thai Jasmin Rice from Wesley brand. The house was infused with delicious aromas. Will definitely be doing it many many times!!! Thank u for this recipe!!
I just made it and it came out delicious! Was wondering if next time I could sub vegetable oil for butter?
Yes you could use olive oil would be a good swap.
I am always a bit skeptical when doing rice dishes without any veggies etc, but this is absolutely delicious on its own! I added 3 huge garlic cloves and chili to mine and it was so delicious I wanted to make more straight after! Yum
That’s awesome Angelique!
I made this to go with chicken shawarma and my kids are now OBSESSED with this rice. We fight over who gets the last grains in the pot. Delicious!
We love hearing this Jen! Thanks for sharing!
I found this recipe because I wanted to expand my skills. I’m not the best rice cooker but trying new things is so important to me. I’m cooking it now and let me tell you. It smells AMAZING in my home. I uploaded my thoughts on my Instagram @ ashley.v.artistry. It tastes so good, double up on the seasonings if you go in with a chicken broth ,add salt and garlic powder!
Thanks Ashley!
This is, hands down, the best rice I’ve ever had – and I made it! Ever since making it for the first time years ago, I’ve been making it regularly. It always turns out perfect and now I have family members asking if I can make “my rice” to go along with dinners. I always direct them to Budget Bytes! This, and Italian Wonderpot, are major staples for me. Thanks for the wonderful recipe!
Thank you Jess!! You’re amazing!
Really flavourful rice!! I love it – it will be my new “go-to” rice as a side to chicken dishes!!
Happy to hear it Catherine!
I have a bag of uncooked Saffron Jasmine Rice. It is already yellow. Can I use that for this recipe? I also have regular uncooked Jasmine rice. I was going to make it with the rice that was already yellow, is that okay or is the white jasmine rice better?
The saffron rice might have other spices in it, so unfortunately I’m not sure how it would taste with the other ingredients added in this recipe.
Can you make it in a rice cooker
Yes, although you may want to sauté the garlic and spices in butter in a skillet first. Then just transfer everything to the rice cooker and cook as you normally would cook regular rice.
I found this recipe over a year ago and it has been a favorite ever since. We make it as written and it always turns out wonderful, lots of flavor. Thank you so much for sharing this recipe!!!
It’s a great staple! Glad you like it.
I love turmeric. Made this yesterday for late lunch, as a side with salmon. So delicious! I had all ingredients on hand so it worked out great! I accidentally added a Tbs of the better than bouillon, instead of the tsp instructed. Thought it was going to turn out too salty, since I also added a tsp of garlic salt. It was perfect! Must try!
Can you use other types of rice (Brown? Basmati? ) or do you need Jasmine to add to the flavouring?
The jasmine rice really brings a lot of flavor to this dish, but I think Basmati might also be good. Plain brown or white just wouldn’t have the same effect.
I use better than boullion no chicken flavor to make this dish vegan
It’s a good base recipe, but the seasonings come up short. Double each of the seasonings and if you use better than bullion you’re still going to need to add some salt because it does not have enough. We really enjoy this recipe after we made the adjustments
This rice is amazing and my whole family loves it!
I love this yellow rice recipe! I make it anytime my rice needs a little extra oomph. I especially enjoy pairing it with white fish. I make it in the rice cooker, and simply use garlic powder instead of cloves. I’ve found I’ve needed to add salt during cooking when I use Better Than Buillon versus canned broth. Fantastic, easy recipe with spices I always have on hand.
This came out delicious! Do you think this would work with cauliflower rice too?
No, unfortunately that won’t work the same. While you can add these spices to cauli rice, you can’t cook the cauli rice in chicken broth because cauli rice releases liquid, whereas regular rice absorbs it. So you’d be missing some important flavors there. So I guess what I mean is that you can do something similar, but it definitely won’t be the same.
I agree. Best Rice Ever! It’s easy to make, love that it has turmeric in it and is a definite step up from plain rice. It’s my go-to rice for salmon & chicken for sure. Would make a great skillet meal base.
FANTASTIC. Made it to accompany leftover shawarma. Try it with toum!
Just figured out a way to turn it into a meal by itself.
After rice is completely done, add some chunks of zucchini, 1 egg per cup of cooked rice, then sprinkle some cheddar cheese and mix well.
So good! It’s become a family favorite! Thank you!
I made a super lazy version of this and it STILL turned out great, so I bet the original recipe is even better.
I used garlic powder instead of fresh garlic and literally just threw all the ingredients into my rice cooker (didn’t toast in a pan or anything beforehand).
SO F***ING amazing!!!! Although I do double the spices bc i like a little more flavor. Ive learned this is best, after making it several times thus far. And Better than Boullion is the WAY TO GO. no canned broth! This is an amazing recipe. Thank you!! Also, if any of you know the chamorro recipe for fina’deni sauce (soy sauce, vinegar, lemon, garlic, onions, tomatoes and hot chilis), it is a absolutley delicious combination. Keeping this recipe as a for sure GO-TO!
Made this in my IP tonight. Fantastic side dish.
Did you make it pot in pot?I would like to make it together with the 5 spice chicken if possible.
Not too shabby. Yet, the cinnamon and cumin are overpowering. Relax on those two with a tad more butter and this dish is melt in your mouth!
Very tasty but if you use broth rather than bullion be sure to add salt.
This recipe looks amazing, and I’ll be making it ASAP. What would y’all suggest as the perfect main or other sides to serve along with?
I like it with pretty much any roasted meat, or sometimes even with eggs. Here are a few recipes where I’ve used it before: Yellow Rice Chicken Skillet, Golden Rice Bowls, Slow Cooker 5 Spice Chicken, Adobo Chicken Meal Prep.
Can I use a rice cooker for this recipe after I cook the ingredients in the pan first?
Yep!
This is my go to yellow rice. I’ve used water with salt when I’m out of chicken broth. Still good! Sometimes I add chopped cilantro after it’s done.
Why can’t I find this recipe on the app? I’ve tried searching for it there, but can only find it referenced in the golden rice bowls and associated main dishes.
It’s my favorite Budget Bytes recipe, and I’d really like to be able to access it through the app.
Hmm, yes, this one is supposed to be (and was) on there. I’m not sure why it disappeared, but I’ll email the app tech support and make sure it gets reloaded ASAP. :)
Made it today. Taste nice .Will be make it agine.
Followed the recipe exactly and it was AMAZING!
This smelled awesome and tasted delicious too! I used regular broth, so needed to add some salt too. Wonderful!
Can you use the jasmine rice that’s precooked? Like the boil in a bag? Cause that’s all I got lol
You really need the rice to cook in the spices, unfortunately.
Very nice rice side dish for grilled salmon with some roasted asparagus. The plate looked beautiful and the diners really enjoyed it. Thanks for a great recipe!
Has anyone done this in a rice cooker? What adjustments to make?
I made this in my instant pot. I used 2 cups of rice and only used 2 cups of chicken broth ( I didn’t want it to be mushy). Rice setting , which is 12 minutes. It was absolutely delicious.
I made no adjustments when I used my rice cooker. It turned out perfect!
I just do everything in a sauce pan including broth then transfer to rice cooker. It turns out perfect !
Yummy! Make recipe just as written. Has become a regular staple.
I’ve made this a number of times. My 10 year old asks for this dish specifically. We love it. The roasting of everything first really makes a delightful difference. So yummy!
Super yummy! We loved this recipe. I had no tumeric so used lemon curry. It was awesome We will definitely repeat.
Great recipe! Our go-to when making Indian food at home. Also freezes great!
I added fresh basil and green onion. Original version was good just wanted to add a bit more flavor. Delish, thanks for sharing
When using something like Better than Bouillon, do you add in the paste and (boiled?) water separately into the ingredients? Or, must you create the broth first by boiling water in a separate pan/cup/container, stir in the buillon, then pour that created broth into the ingredients? Thank you!
Great question! For something like this, where you don’t actually want to stir the rice as it cooks, I make sure to completely dissolve the paste in the water before adding it to the recipe. If it’s a big pot of soup or something that will be stirred often while cooking, I just take a short cut and add the water and paste to the recipe separately. It will get dissolved as you stir the soup. :) I hope that helps!
Thank you! :) Appreciate the speedy reply. Look forward to trying this recipe this week!
Made this with Vegie broth and added frozen small vegie medley. I didn’t brown the ingredients with the rice because I didn’t read the recipe right. Just added all the ingredients to vegetable broth and simmered till butter dissolved then added rice and frozen veggie mix. Still came out great! This is a keeper!
Followed the recipe first hAnd decide time! DELISH!!
Then scrolled down to see “cloves” hmmm.
Not a cloves fan but maybe next time ill try it!.
Get ready for tummy happiness!
She’s referring to actual cloves of garlic, not cloves the spice, I believe.
Used the Basmati rice I had on hand. Our new favorite rice. the leftovers were easy to incorporate into later meals for up to 4 days – tacos, bratwurst/onion/rice stirfry.
Forgot to tell people when to add the water .. some people will do this steak by step no water the be like my rice is uncooked.. .great recipe. Just add the water ratio!!
I was amazed at how flavorful this rice was, given the modest amount of seasoning for a large quantity of raw rice. Delicious to the point of almost being addictive!
Pinned! I am so glad I saw this on a gloomy Thursday morning. Perked my interest. I love Jasmine rice. I agree, I will never go back to plain white rice again. Basmati rice is also the BOMB!
I’m so glad I found this recipe. I was tired of plain jasmine rice, the spices were the perfect combination. Instead of broth I just used water though and added a little salt and it was still amazing.
I’ve been craving this rice and can’t wait to try making it myself. Thank you for sharing!
I made this in the rice cooker after the saute/toast step. Worked perfectly. The spices were mild, will probably add more of everything next time .
This rice is excellent. It is the second time I am making it and the areama is so inviting. Thank you for sharing.
I love this rice! I make it all the time. It’s great served with hummus! Thanks for the great recipe.
WOW! This rice …Wow! I wanted some flavorful rice that was easy to make and this was it. Great flavor, great texture. My partner raved about it for days. I did use Better than Bouillon vegetable stock instead of chicken to make it vegetarian.
Best rice that I’ve ever had!!!! This was my first time cooking rice & it turned out perfect. I’m definitely making this again. Yummy! ☺☺☺
I agree it smelled fab while cooking however the complete absence of flavor was not worthy of the effort. My family said they would’ve preferred plain rice since they know not to expect it to have flavor. This beautiful looking rice was a dinner don’t.
So not true… This is a wonderful recipe. Thank you Budget Bytes for all that you do.
The smell of this rice as it cooked was amazing! I changed a few things for our dietary needs since we eat a plant-based diet (vegan “butter” and plain water instead of broth, plus salt) and it still turned out yummy. Thanks for the easy and aromatic recipe.
Just made this. It was a hit. We are Vegan so I changed a few things. It was still so yummy. I used olive oil in place of the butter. I used Roasted Garlic Better Than Bouillon instead of chicken. I also was out of Jasmine rice. Only had basmati. I only used 1/16t cinnamon. Could definitely still taste it, but it was mild.
Forgot to add that I made this in my Instant Pot. Used the ‘saute’ feature to do the browning. Then after I put the water in, I put the lid on, set manually for 3 minutes. Then let the pressure release naturally.
We love this rice. Husband usually use the store brought yellow rice. Since I cooked this no more strore brought. Thank you. I love your website by the way.
I didn’t like the cinnamon either. I might try it again without it. I knew I shouldn’t have added it. Even though it was only 1/8 tsp, it is all I taste.
Family hated the cinnamon in the rice. I’ll leave it out next time. I love having rice with butter, brown sugar, cinnamon and cloves as a breakfast with milk like you would have oatmeal. But this just wasn’t working for us.
So you give it a 1 Star when you can simply omit the cinnamon? That’s lame.
Hi Beth,
Would this go with your yellow jasmine rice? Can’t wait to try it!
I’m sorry, can you clarify? Would what go with the rice? Thanks. :)
I sauté mushrooms and onions in the first step before the rice is added–delicious! (based on an old NY times cookbook recipe)
Hi, this recipe looks yummy, would I be able to subsituite the jasmine rice for basmati rice?
Yes, just make sure to adjust the amount of liquid in the recipe to whatever the instructions for the basmati rice suggests.
Yummy! Used boxed chicken stock for the chicken broth. After putting in the chicken stock, the rice came to a hard boil but not a rolling boil, But, put a lid on the pot and reduced the heat to low and followed the rest of the recipe. We loved it and will make it again. Thank you for the recipe!!
This rice looks so divine what a fabulous recipe! On my list of things to make I’m going out to get some jasmine rice. I might too add some onions cause I’m also onion crazy :) Maybe I won’t and try it as is it looks delicious.
This is an excellent recipe! I served it with Honey Garlic Chicken, which I cooked in the crockpot, & steamed broccoli. Very tasty!!
Love yellow rice (turmeric does no wrong IMO), but I found this pretty cheap looking recipe (no prices on recipe) – https://www.recipestroupe.com/recipe-palak-rice-spinach-rice-with-sweet-corn-50807.html. It has spinach and sweetcorn in it as well which is great for someone like me who finds it hard to get their 5 a day ;)
Looks good. I might b tempted to add some sautéed onions, but that’s only because I am kind of onion crazy.
Or maybe some meat? turn it into a meal? hmm….what do you think?
When I first saw the ingredients and cinnamon was listed among them, I thought that’s interesting! I prepared it yesterday as per the recipe, it is most delicious! Looking forward to preparing it again….
Thank you.
ElisaH
I made this rice for a potluck and received rave reviews. I love this recipe!
I love this recipe, have tried it a few times now. I usually add peas, red onion and cloves when I cook it. It also cooks well in a rice cooker. My kids love it too.
This looks delicious and I’m really itching to try it. Are there any dishes that this rice pairs well with in particular? I was thinking of simple baked chicken breasts and maybe roasted veg or a nice salad.
I think it’s great with just about any roasted or grilled meat or vegetable. It’s quite versatile! :) Because the rice has so much flavor on its own, you don’t have to heavily season anything you’re serving it with, so like you said a simple grilled chicken breast would be awesome. Sometimes I serve it with a soft boiled egg and some vegetables, too.
I’ve tried it just now and it’s waaaay better than plain rice! I’m never going back to eating plain rice ever again. This recipe is so foolproof and easy to make. Thanks for sharing!
Wow! I gotta try this one!
This was delicious! It was (embarrassingly) my first time making rice on the stovetop, and it was so foolproof. Made lots of leftovers too. I’ll probably mix frozen peas in with portions for some greenery, and eat it with leftover 5 spice chicken-and-tofu.
Next time I’ll definitely increase the spices — 1.5tsp turmeric, and 1/2 tsp each of cumin and cinnamon. I was definitely left wanting more spice, but I’m used to heavy spice levels. And I want to try coconut oil like some commenters mentioned!
Wonderful recipe—just made it this morning! Will not be looking for another jasmine rice recipe again!
Please help me out with the better than bouillon part because I have never had much luck with it. I personally think that it is entirely too salty, but probably not using it correctly. I was thinking about making this tonight. But might have to wait due to the bouillon part gets straightened out for me. You say broth so you make that part in a separate pot and then add it? I am used to the broth in a container low sodium, no muss no fuss. None of this jared stuff.
When I use BTB I combine one teaspoon of the concentrated paste with one cup water. For this recipe I definitely would mix them until the BTB is dissolved before adding to the recipe. BTB does make a low sodium version if the regular is too salty for you, or you can you whatever boxed or canned broths that you normally like. For me the BTB adds just the right amount of flavor and salt, but everyone is different. :)
I remembered this recipe after having misplaced bag of Vigo-brand flavored rice. Started it in a medium pot to ensure the ingredients distributed/dissolved nicely, and finished in the rice-cooker (I just love how fool-proof it cooks the rice), and it turned out amazing! I think the added butter (versus plain steamed), was able to give it a crispy bottom (yes, even in the cooker!)
This was AWESOME! A keeper
uhh, you just removed basmati rice from a recipe and replaced it with jasmine rice…
I made this for supper last night and the flavours are amazing. I substituted one cup rice with one cup quinoa. Delicious! My husband is a long distance trucker so finding foods that reheat well is a challenge. This rice will be a great healthy option in my big batch cooking for his freezer meals.
Wow!!!!!! This is an amazing simple dish with less effort than I thought. My Indian friend has given me a similar recipe and for months I tried perfecting it but it never came out right. After trying your recipe I got the perfect taste, texture and colour!! It was so delicious I made it again for lunch the next day.
I didn’t have any chicken or veggie stock on hand so I just added plain water with salt. Because it was so much full of flavour already I don’t think I will be adding stock next time round.
This is such an easy and simple dish. Thank you for your excellent pictures and recipe guidance.
P.s
When I made it for lunch the next day I halved all the ingredients and the cook time for 1 cup of rice was 15mins instead of 20.
Yum yum yum!!!
Thank you because. I only have that Better than Bouillon stuff and my comment is currently awaiting moderation. And I had a question concerning it. So maybe, I will just use water and salt instead.
Fool proof recipe! Although I doubled the spices and added cardamom pods and curry leaves too. Will make again and again
Hello my name is Jennifer I live in California it’s cold today here so I’m a mother of two boys and I’m trying to cook a little healthier for my family so I tried this recipe but even though I didn’t have the BAY LEAVES and the TURMERIC my rice came out delicious my family enjoyed it all I did to this delicious recipe is add more chicken broth n tad of CUMIN
Made this for dinner tonight…and yes you’re right… it was the best. Rice. Everrrrrr
all steps followed and it came out tasting and smelling overwhelming like cinnamon. Chopped onions cooked with the spices would’ve balanced it better, I believe.
Not the best tumeric rice I’ve had. Overall very bland with no real flavor
Well.. I came back just to leave a comment. This recipe is absolutely delicious! I’ve tried MANY different rice recipes in the past and this one is a definite winner. Even my Middle Eastern husband said it’s best I’ve ever made and that man loves rice so yeah… THANK YOU this one is a keeper!
This rice is fantastic. At the top of the page it states “This Yellow Jasmine Rice is the best rice I’ve ever had.” That is a bold statement and definitely TRUE!!! It is the best rice recipe I have ever made and the EASIEST!
Holy crap, this rice is amazing! I am equally obsessed with jasmine rice but I was pretty skeptical about adding cinnamon…I am soooo glad I gave it a try. The whole family loved it and the 2 year old who turns her nose up at everything had 3 plates :) Definitely a new favorite in my house.
Will definitely be trying this. I have to agree, Jasmine rice, best ever. Just bought the 20 pound bag of it.
Can I add chicken already cooked and when can I add it to the rice
I’m not sure I understand.
I made this today, easy as pie. I used Basmati rice as we were having Greek style lemon grilled chicken. The cooking time was 15 minutes. The fluffing time (flame off) was 5 minutes. Look in the pot to see the bottom. If there is any water, you need more time on heat. Check every 2 minutes. When the water is absorbed, remove from heat and wait 5-10 minutes until you can fluff it with a fork. Amazing flavor. My picky husband called it a “home run”!!! Don’t fluff when wet. When the rice looks slightly dry, fluff. Basmati rice is always a little dry with a nice flavor and extremely long grain.
When shopping for turmeric i found it in a small jar in the spice aisle for $4.50 for 1.5 oz. then in the indian food section i found a bag of turmeric powder 14 oz. for 2.58. whats the difference between these?
It’s quite possible that they’re the same, but it’s hard for me to say without seeing them. Spices that aren’t very commonly used in American cooking will be very expensive in the regular spice aisle, but can be very inexpensive at ethnic markets, or sometimes even the international foods aisle of the same store. Thats why I like to get a lot of my spices in the Hispanic food section of my regular grocery store. :)
Outstanding!
Thanks, I didn’t have turmeric so used saffron, not enough but still fragrant and delicious. Turmeric on the shopping list.
i served @ Clark Air Force Base in the Phillippines for eight years & had rice at least twice a day during that time, everything this nice young woman knows is true, i suggest if you can afford it ( no snob, realist ) invest in Saffron yellow Jasmine rice.
old man mike
i am going to try & make Jasmine rice without double washing, i have never had it made like that. i am an old dog & willing to try new tricks, if not wonderful, washing first will not cause problem – old man mike
Sounds amazing except for not washing the rice part. Please wash your rice!!!
Can curry replace the tumeric?
It would certainly give it a different flavor, but I bet it would be good!
Can you double this recipe?
Yes, that should be no problem.
This rice is amazing! My new fav. Unfortunately my husband and kids did not like it so I guess that means two pots of rice because I neeeeed it!!
I made this yesterday to go with the coconut vegetable curry and it was divine! Great flavor and it looked so pretty taking off the cover of the pot and seeing the bright color and little bay leaf there.
I didn’t have chicken broth so I just added water and a little salt. It was so tasty! My toddler loved it too and he’s very picky. Winner! Thank you
Do you think this would taste alright with salted water instead of chicken broth? I have all of the ingredients except for the broth!
Hmm, I don’t know. I feel like it would be missing the depth of flavor that the chicken broth provides. :(
Add chicken bullion to water if you have it.
Thanks for sharing. I’ll be giving it a try with another new recipe I found. Reason I’m actually commenting thanking you is because while searching for jasmine rice recipes, I found not 1, not 2, but THREE different “recipes” that consisted of adding water and cooking. That was it. [shakes head in exasperation]
This is a wonderful recipe that I make frequently. The only modification I make is to substitute olive oil for the butter. I’ve found that it tastes just as good!
Also, you can chop up pieces of chicken and cook them in the oil and spices at the bottom of the pot before adding the rice and chicken broth, and make a lovely meal out of it.
Is there a way to make this in a “rice cooker”?
I haven’t tried that, but it probably would work. You’ll want to melt the butter and spices together in a sauce pot first, add the rice, toast it for a minute or two, then transfer everything to the slow cooker.
I was looking for an easy and quick rice dish to accompany our lamb kebabs and found this recipe. OMG, this is by far the best rice I have had, at home or at a Mediterranean restaurant. The hubs was very impressed. This recipe is going into my ‘favorite recipes’ file. I didn’t have Jasmine rice, only long grain enriched rice, and it still turned out amazing. I will buy Jasmine rice for the next time.
Hi love the recipe if in using a low sodium broth how much salt could I add to make it taste ok for the rest of the family? A teaspoon? Also do you have. A recipe for pineapple fried rice? How could I adapt this recipe? Help lol
I think a teaspoon might be too much salt. I’d try 1/4 to 1/2 tsp first. As far as turning this into pineapple fried rice, that’s a bit too complicated to answer here. :) I’d need to experiment with it first.
This rice is so easy to make, always comes out perfect, and is so fragrant and full of flavor. It’s one of my favorite things to make!
This is a really great rice recipe! We have made it several times, and it has become our go to recipe for yellow rice. Thank you!
Dude, I love this rice
this is amazing. very addictive. i was looking for a recipe that mimics my favorite vietnamese restaurant, which serves this with grilled five spice chicken. i made the yellow rice and chicken for the first time using internet recipes. the results put my favorite entree at my favorite restaurant to shame. this rice especially tastes better the second day. so easy to make and all ingredients are in the house. this is a crowd pleaser (party or family). make extra because it will be eaten!
This was very tasty rice.
Made a half recipe last night. Wonderful. Turned leftover meatloaf into a great meal!
This would be a great recipe if it wasn’t so damn addicting! Seriously, I’ve made it four times in the last three weeks. This rice, crock pot curry and your naan recipe is my new favorite meal!
The only change I made was using coconut oil instead of butter and I highly recommend it if you have some laying around :)
How much is a serving, approximately?
Have you tried Basmati rice? It’s significantly cheaper than Jasmine most of the time, and I actually like it better when I want a nice sturdy nutty rice to add to fried rice or use as a base for sauces. Comes in white and brown! And you can get it in 10kg+ bags for a good deal.
I need to! I can find big bags of jasmine at my local store, but I don’t think I’ve seen basmati except in the smaller (super expensive) bags. I’ll have to look closer to make sure, though!
Could you substitute curry powder for turmeric? & garlic powder for the minced garlic? I don’t have either in my kitchen right now.
P.S. I can’t wait to try this for lunch on Monday.
The flavor will be quite different, but I’m sure it would still be delicious! :)
Made this to go with black beans and pulled pork. I used homemade turkey stock, as that was what we had on hand, and it was great. Added a teaspoon of sugar to the stock as well. It might sound weird, but it added a bit of sweetness that is necessary when you make authentic yellow rice. Would add some finely diced onion to it next time as well, to bump up the authenticity. Delish as is though!
Interesting! I’ll have to try sugar next time. Thanks for that tip!
This was great. I think I’m going to try this with Arborio rice and make risotto. Add lamb I’m pretty clear it will be deliscious.
Nice blog!
I loved these! The taste reminded me of Knorr’s Indian Rice (available in Denmark but cant find it when googling it). There you brown some ground meat, add the spice package (which contains spices, raisins, peas and red peppers i think), then water and rice and you cook it all together. Now I would like to try to make that myself. I was wondering if you think it is possible to cook it all together like that? And if so, are more spices and water needed? :-)
Yes, you probably could! I would probably increase the spices a smidge, since you have more food to cover. Although you probably could cook the browned meat with the rice, I’d probably stir it in at the end to prevent it from getting soggy. The vegetables and raisins I’d cook with the rice, though.
Hi Beth, I am not sure here in NZ we can get chicken broth, I have never seen it. So was wondering if substituting chicken stock would work the same? We can buy that in liquid form, so thought I might give it a go. Thanks :-)
Yes, chicken stock would be an appropriate substitute. :)
This rice is wonderful. Made it with homemade chicken broth so I added 1 tsp. salt per cup of broth. I’m excited to try coconut oil next time
I used my InstantPot and followed their directions for the amount of liquid which is equal parts jasmine rice to water. There is very little evaporation since the pot seals. I used the 4 minute manual cycle which took about 10 minutes to come up to temperature, 4 minutes at pressure, and 10 minutes cool down. Excellent flavor, distinct yet versatile.
Add me to the list of people that love this recipe! I made it exactly as written and served with some grilled beef/veggie kebabs. So delicious and a great way to add interest to a meal!!!
I *love* this recipe! Simple and delicious. My family gobbles it up! I’ve also made it with plain white rice when I didn’t have jasmine on hand and it worked well, too.
This is the best rice to have as an accompaniment to so many dishes, indian, chinese, Italian it goes with anything and is absolutely delicious. I make mine in my rice cooker just add it all in and walk away. So easy ;)
Believe the hype! My family and I loved this rice. Made no adjustments to the recipe and it was perfectly fragrant and delicious.
This is very savory and delicious. My daughter likes it cold the next day, too. A few times I’ve made a mistake and added twice as much cumin and it gives it a different, smokier flavor that is also tasty.
This rice is the bomb. The end.
Hi Beth–I tried Jasmine rice after reading your review, but I have to say that Basmati is still my favorite (not that Jasmine rice wasn’t good, it is VERY good per your instructions). If you haven’t tried Basmati, it is SO worth it to go to one of your local Indian stores and pick some up–It is the same rice that is used in Indian Biryani recipes, and it is my personal favorite. I am going to try your preparation using the Basmati I have on hand–I’m sure it will be great, just like every other recipe of yours I’ve tried–I have your book and it’s WONDERFUL btw– :)
You’ve convinced me! I’m definitely going to try basmati now. :)
I think I’m a little late in the game making this recipe, but I plan to for dinner tonight! I am wondering if I use plain white rice if I should alter the amount of chicken broth I use? I generally cook plain rice with double the amount of liquid to rice.
I find that jasmine and regular white rice take the same amount of water. Some people do prefer to use a 2:1 ratio when cooking rice, so if you usually do, I’d stick with that. I used to do 2:1, but I’ve gradually changed to 1.5:1 over the years because I like the slightly more firm texture better.
Wow, this was absolutely amazing! Made it as a side and it’s just so wonderful and inexpensive. Made with coconut oil instead of butter, turned out super flavorful and light!
Can’t wait to make it again :D
WOW! This rice dish lived up to all the wonderful reviews. It’s hard to describe all the amazing flavors you taste when you take a bite. I am so pleased with this dish! GREAT recipe!
So far this is the first recipe I try from your blog, but I’ve made it twice. This is the most delicious rice ever!! Thank you for such and awesome recipe! I’m looking forward to trying many other recipes!
I have made this rice several times, but it makes so much I found a fun way to treat the leftovers! My partner and I only ate about 1/4 of the rice the night I made it, so the next night I used the Dragon Noodle recipe but substituted the noodles with the left over rice and added a 10oz box of frozen peas and carrots. IT WAS AMAZING FRIED RICE! Note: I had so much rice left over I doubled the butter, egg, and sauce component amounts. Please try this!
OOooh, great idea! I need to try that!
I made this along with the honey balsamic chicken tenders, and oh my goodness, this really is the best rice I’ve ever had. Maybe just short of Chipotle rice… but certainly much cheaper! Despite living with roommates I mostly cook for myself, so I froze most of it, but I couldn’t stop sneaking extra forkfuls while waiting for it to cool down. My roommates got home later that night and the next day asked me what smelled so good! I seriously think I could eat this nonstop.
I love the community in the comments! I don’t have all the ingredients that the recipe calls for, so I substituted the turmeric, cumin and cinnamon for curry powder, and cooked it all in the rice cooker. Turned out very well! I paired the rice with 5-spice slow cooker chicken – sooo goood.
One word… AWESOME!!! I veganized this dish by using Not Chick’n Natural Vegan “Chicken” Bouillon Cubes by Edward & Sons and some Earth Balance and it was out of this galaxy good!
Wow!!!! I was a bit sceptical about this recipe as I have tried yellow rice recipes in the past and have always been disappointed but not this time! This recipe is FANTASTIC!!! Thanks, this will be a regular item on our menu!
I made this recipe with brown rice, as it was all I had, the flavor was great. The problem, however, was that the rice could have been cooked more. I am wondering how much more I should cook the rice when using brown rice? Also to note, I used vegetable base (better than bullion) and it came out great.
Usually brown rice needs more liquid AND more cooking time, so I’d try increasing the broth to 3.5 cups and let it simmer for 30 minutes. Don’t forget about the ten minute rest with the lid in place at the end, too. :)
Well, Beth, I have been trying and loving your recipes for months, without ever leaving a comment… My silence must end at this rice. It is out of this world! Just delicious! The smell was incredible. Thank you so much for your fantastic blog, and always wonderful recipes, I am so grateful.
It smelled amazing, but for all that, I thought that it was kind of tasteless in the end. Too little seasoning for too much rice. I obviously was expecting a more bold flavor. My company took polite portions, no one was going back for seconds. Perhaps onion in addition to garlic would also enhance the flavor.
Love this rice! The next day I made a cold rice salad with green olives, golden raisins, feta, and some leftover 5 spice chicken(your recipe). Super yummy!
This was delicious. Thanks for sharing the recipe!
I’ve been making this for over a year now and it’s a top hit every time. My bf is a picky eater and loves this recipe. Sometimes I make it because I want my apt to smell awesome. I like to add frozen peas to it. So amazing!
I just found your website a couple of weeks ago. Everything sounds so delish! I tried this jasmine rice recipe first. So very, very good!! Kids loved it too so that’s a bonus!! I have never cooked or eaten jasmine rice before making this recipe. I don’t know if I will ever buy plain white rice again!! Can’t wait to try more of your recipes!
Very tasty. I used basmati rice (it’s what I had on hand) and threw everything in the pot, gave it a stir, and let it do it’s thing.
Aha! This is what I came here to find, I have a ton of basmati rice that I use for pilau and I am glad it would work with this recipe
I’ve been wanting to try this recipe! What would you suggest is the best meat to pair it with for a meal (chicken, beef, pork, fish)? I’m not familiar with the flavour of turmeric. Thanks!
Honestly, it would go great with chicken, beef, or pork! It’s a very versatile spice. It goes especially well with this Curried Beef with Peas.
This recipe looks easy and great tasting. I’m going to try it with arborio and make a risotto version with these flavors. I like jasmine but arborio is what i have on hand.
Thanks for the recipe!
Ya, it looks like Arabic rice. Nothing new you can’t do, but I choose Redmond 4500 multicooker as the way of cooking – change a time of cooking and the taste is absolutely different!
I made this last night and am OBSESSED. I had a huge serving last night while it was still warm and I reheated some today for my dinner at work. It reheated amazingly and the flavors are out of this world!
This is making my mouth water! Do you think it will freeze ok? I saw that tbe cashew version is freezable…
Yes, I freeze it all the time! :)
I’ve tried this with a couple of cloves and cardamom pods and a small handful of raisins, and I’ve been pretty happy with the outcome. (I was using basmati, though…)
My children love this recipe sooo much and it is so easy. I am teaching my daughter to make it.
I will probably mince the garlic, but if I am not available, do you have an estimate of how much bottled pre-minced garlic would be the equivalent of 1/2 T of fresh garlic?
Love your site!
You can just use 1/2 Tbsp of the bottled minced garlic. :) That’s what I used in the original recipe.
I made this last night. It was delicious! had it with some grilled pork chops and sauteed spinach. It was so nice to have rice with so much flavor minus the gravy. Saving a lot of calories this way!
Another good rule of thumb (literally) is place one cup of rice in a pan, gently pour in water or broth (try to disturb the rice as liitle as possible while doing it) until it is about 1″ above the level of the rice. Boil until the water has reached the level of the rice, and then remove it immediately and cover it for 20 minutes. It is one of the best ways to get the “sticky rice” used in many Asian recipes. If you don’t have a basic visual in your head of what an inch looks like, use the first joint of your finger to measure the cold water. It is usually about an inch.
It turns out perfectly every time, but the key is to remove it as as soon as the water has boiled down to the level of the rice!
Yum! This is good enough to eat on its own. Didn’t change a thing–although I might try it with basmati rice in the rice cooker next time!
What is a serving size of rice? thank you
About one cup, once fluffed.
thanks you :) this is yummy
I have made this twice now. I love it! I’ve been getting a lot of leafy greens in my CSA lately, and I just love stir fried greens on top of this rice. It was meant to be. Last night I added scrambled eggs to my bowl. Oh, and of course siracha is always nice.
*sauteed greens
That’s my favorite combo, too! I eat that for breakfast a lot.
Excellent and simple recipe. I searched long and hard for a turmeric seasoned rice recipe. I came across this one and my family loves it. I switched out the butter for oil (health reasons) and it is still really good.
I used this method and all of the same spices with brown basmati rice and it was wonderful!
I did have to cook it twice as long, but I expected a longer cooking time with brown rice and also I’m at 3300 feet elevation.
Fantastic recipe. Made it the first time yesterday and very pleased with the result. We’re currently overseas and tumeric is a native spice, but I’d never used it. Lucky me, I did have it in my pantry! I used water rather than broth and followed the cooking instructions up to toasting the rice and spices, then transferred to our rice cooker. It turned out great!
Thanks for another yummy recipe :)
Ok, this is a question in general. Do you rinse your rice before you cook it? I keep hearing that you should, but I’ve never done it (because I’m lazy at heart), and I’m not sure what difference it makes.
I’ve never done it either (also because I’m lazy). I think the thought is that it will remove dirt and dust from the rice. I’ve heard that you should swish it in water a few times or until the water stays clear, although the few times I’ve tried the water just keeps getting cloudy and never really stays clear.
It usually takes about 3 changes of water for me. The main difference I’ve found is that if you wash and then soak the rice for about 15-30 minutes, it cooks 5-10 min faster (you would use 1Tb less water per 15 min soaked), and your grains of rice don’t stick together.
From what I’ve read, this to be more desirable for Basmati rice dishes than Jasmine rice dishes, however. :) Either way it’ll still be delicious.
Do you think vegetable bouillon would work fine? Would you tweak the spices in any way to achieve a similar flavor? Thanks so much!
Yes, I think that would work fine. :)
Any thoughts on using Saffron vs Tumeric?
It’s 100x more expensive. :) (and an all around different flavor)
Wait! I just realized I used basmati rice, not jasmine. Disregard!
This is the first time a Budget Bytes recipe did not work for me. I opened the pot and the rice was undercooked and half-filled with water. I think my lowest setting was too low.
Yeah, it’s a little tricky finding the right setting on your stove top because every stove will be slightly different (and the thickness/weight of your pot will also make a difference). Basically, you want it to still be gently simmering when you turn it down, but the lowest heat that will keep it simmering.
Indeed. I will try again!
I cooked it in our rice cooker and it turned out great :)
My wife started making this rice about two months ago, and HOLY MOLY, it’s freaking delicious! It’s absolutely the best rice we’ve ever had at home (we love going out for Indian food), and we’ll absolutely only make this until we get sick of it (which I don’t see happening).
I’ve also made it, and it’s incredibly easy to make. I could eat just this, for a meal. SO GOOD.
Can I also take parboiled rice, instead of jasmin rice?
I haven’t ever cooked with parboiled, so I’m not sure how it would work. But, I assume that if you follow the cooking instructions on the package (just replace the water with broth), that it should work out okay. Jasmine rice in particular has a lot of flavor, though, so you’ll be missing that part.
I’ve cooked it now with parboiled rice, the end result looked the same like in your picture.
But the taste was ok,nothing extremely good.
So I wonder If I made something wrong.
You did’t used exact weight specification. Maybe I made there a mistake. I come from Germany, thats why I would find it better to see your ingredients in gram. Or maybe I took the wrong broth.. don’t know.
I think you really need to use jasmine rice. It has a lot of flavor on its own. :)
I tried this last night and I don’t think I did it right :( The butter burned a little and so did the garlic because I wasn’t paying attention. I don’t think I put enough tumeric because it wasn’t as yellow as yours so it come out a bit bland. I’m going to try to make it again. What does it taste like by the way when it’s made properly?? Thanks for the recipe!
It’s really hard to describe the flavor. It’s really aromatic from the jasmine rice and just all around flavorful. The flavor is complex and hard to describe. :P
Wow this looks amazing. Can’t wait to try this. So happy I found your website lol
I made this a while ago and ended up freezing a good portion. I just defrosted it and heated it back up and am in bliss. This rice is amazing.
I just discovered jasmine rice about two months ago..This jasmine rice recipe is the best. When my daughter takes this rice to work and heats it up her coworkers think that it came from a restaurant. The aroma is out of this world and it tastes delicious too!!!!!! This was my first recipe from this site ,I will be making a lot more.
Thank you!!!!!!
This rice is amazing! It will be on weekly rotation with spiced meat and homemade tortillas! Yum!
Thanks for sharing.
5 Stars!
(laptop chucking a wobbly and cant change it from 1 star below. Sorry)
Thank you so much for this recipe! I did it in a rice cooker with long grain rice and it was great. I put together my normal white rice and water, then mixed all the spices in with melted butter and added it to the water and rice and turned on the rice cooker. Yum!
Have you had any trouble doubling this recipe? Would it turn out the same? I’m planning on making it tomorrow.
It should turn out just the same if doubled (no change in cooking time needed).
This sounded so good, used vegan butter and vegetable broth and it is fanreakintastic!! Served with California mixed veggies and Gardein meatless chicken for a 5 star meal. Love your website!
We love love love this rice recipe! We cook it at least once every 2 weeks. We needed a Mexican rice recipe, so instead of testing the waters of a random Google recipe, we recreated this exactly, but instead of the original seasonings, we added roughly a teaspoon of cumin, chili powder, and cayenne, but no bay leaf. It was delicious and perfectly spicy! Thanks for creating a wonderfully interchangeable recipe. We love it.
I expect I will be cooking rice this way for a long time. Easy, inexpensive, and excellent. Thank you!
Forgot to rate it, 5 stars!
I made this a few days ago, DELICIOUS. I am going to try it with a sprouted brown rice blend I bought at costco, hopefully it will work out as well. It had so much flavour, and smelled amazing.
SO beyond excited to try this recipe out for dinner tomorrow. Quick question though, if I wanted to half the recipe, how would you suggest adjusting the cooking times? In half as well? Thanks!!
No, don’t cut the cooking time in half, just use a smaller pot. :)
This is very similar to a rice that Kashmiri Hindus eat on birthdays and some religious occasions! I’m so impressed that you came up with it on your own! One of my favorite comfort foods :)
Had it for lunch today. I can certify that this recipe is foolproof because I made a lot of foolish mistakes cooking it, and it still came out very nice.
My bay leaf also ended up on top. Must be a leaf thing.
The key thing here seems to be toasting the rice kernels. I never got the popping sound Beth describes, but I did end up with a lot of rice kernels looking very toasty.
Don’t get the final step. Seems to come pre-fluffed.
I just made the yello rice in a box and until now never thought to look up a recipe for it. I would really like to try it in my rice cooker but every time i use it the rice sticks and burn at the bottom. Is there anything in THIS recipe that I would need to change in order to cook in a rice cooker?
I don’t believe there is anything you’d need to change, but I’m not really experienced with rice cookers so I can’t say for sure. If rice is sticking and burning at the bottom of your rice cooker, it sounds like it’s not heating correctly or evenly. It might be a problem with the machine itself.
Try soaking your rice in warm water for about twenty minutes first. Then I give it a rinse until the water is (mostly) clear. This helps with the brown crust that likes to form at the bottom of the rice cooker.
I mostly eat brown rice. Is this recipe going to work with brown jasmine?
I haven’t tried it, but you’ll definitely need to adjust the cooking time.
I don’t know if I did something wrong, I followed the recipe to a T, but I was very dissappointed. It turned out very bland and almost tasted like plain white rice. I love the boxed yellow rice with seasoning and I was hoping this would be at least almost as good so I could get away from the MSG, etc.
Hmm, did you by chance use low sodium chicken broth? Salt can really make flavors pop, so if there wasn’t as much it may have seemed bland. And jasmine rice? It has such a delicious aroma. Or, maybe your taste buds are just different than mine and you might prefer the dish with more spices. :)
Add some half & half and honey to some leftover rice and it’s a delicious breakfast!
I was wondering if anyone has tried making this in a crock pot. Any suggestions? I have made it the traditional way several times and love it. I usually double the spices, however. Thanks!
This is probably a dumb question, but I was wondering if you can use any mixing bowl (that’s not plastic) on the stove? Does it have to be stainless steel? I’m paranoid about burning the bottom haha.
I don’t think I’d suggest using a mixing bowl on the stove top. Most of them are not thick enough to withstand the heat.
Hey, I’m wondering how well you figure this recipe would work with beef broth! I’m tempted to try it but I thought I’d ask first!
Personally, I think the beef broth might overwhelm the flavors. But give it a shot! You might like it! :)
I used beef bouillon because I had run out of chicken and it tasted great!
Beth when your recipes call for a tablespoon or more of minced garlic, do you use fresh garlic and mince it yourself or do you buy that jar of minced garlic from the grocery store? I’ve got a jar that I’m trying to use up but I rarely taste the garlic in any recipes when I use the jar. What do you suggest?
For the recipes where I list garlic in tablespoons, I was using the kind in the jar (I went through a phase of using this, but I’m back on fresh garlic again ;) ). If you’re using fresh, I’d say that 2-3 cloves minced is about a tablespoon. Garlic is pretty forgiving, though, so if you get a little more or a little less, it will probably still taste great.
Made this at 3am because our fridge was getting low and boyfriend and I were hungry. Very good! Had to use what we had on hand, so I substituted curry powder for the turmeric and used slightly old chicken bouillon cubes. I toasted the rice a little too long and when I added the broth, the whole pot billowed with smoke and steam (wasn’t sure if that was supposed to happen!). Rice was also a undercooked, but I think that comes from my fear of overcooking rice and getting a soggy, sticky result. Now I know what to do for next time!
very good
Wow!!! It was SO good. I ate it with an indian butter chicken. What a dinner. :)
http://lecoeurauventre.blogspot.ca/2013/09/poulet-au-beurre-indien.html
So delicious!
Do you think I could use Lard instead of butter? I am on a dairy/soy/wheat/egg free diet.
Yep, I think that would work just fine :)
I almost wish this had a longer cooking time, just because my apartment smelled SO GOOD while it was cooking.
I love your website, it has changed the way I both buy, and cook food. Thanks so much!
Oh *man* is this good. I used goat butter instead of cow butter. If you like fragrant rice, I suggest trying goat butter–it REALLY adds something special even to otherwise plain rice and is not overwhelmingly goaty.
Briana – I’ve never tried to make rice in a slow cooker, so I’m really not sure. Interesting idea, though!
could you make this in the slow cooker?
I eat this two two three times a week (literally).
I make this all the time and it comes out great. Try frying up some of the white part of the scallion with the garlic. I’ve also used saffron to add a very exotic flavour. using currents adds some sweetness as well.
This came out brilliant when I made it :)
this. looks. delicious.
So I’ve been making this recipe for about six months with regular rice (I bought a giant sack and had to use it all up), and I was finally able to try it with jasmine rice. Wow! If you can, try it with jasmine rice. It’s really good with regular rice but spectacular with jasmine rice.
I’m going to take your word for it that this is the best rice ever and will definitely make this soon!
Dear Beth, I absolutely love, love your site!! I have never “followed” anyone before, UNTIL I found you! It’s brillant. I haven’t made anything yet but believe me I am now. There is so much information, I feel like a kid in a candy shop!! Also, thanks so much for breaking down the cost of everything. I think most of all want a great savings. Keep the recipes coming!
This recipe should be under Asian not indian because basmati rice is usually used with Indian cuisine. Jasmine is primarily used in Asian cuisine
India is part of Asia.
Just made this and I have to agree – this is the best!!! Thank you – perfect for the day after Chinese New Year’s!!
Just made this last night with brown jasmine rice. So good! It did need an extra five minutes though, probably because of the brown rice.
Made this last night with the dal nirvana for work lunches and was a big success! Adapted it to use in the rice cooker so I didn’t have to worry about it and it worked perfectly, just like you get from an Indian restaurant. Who knew rice could be so delicious?!
I think it’s worth a shot to try it with quinoa! I’ve only cooked quinoa once or twice so I’m not that familiar with it, but I think it will work.
Do you think this would work with other grains? I’ve been on a quinoa kick lately and I was wondering if you think this recipe would work subbing out the rice for quinoa.
This is definitely the best rice I’ve ever had! Thank you so much for posting these amazing recipes! I’ve made this on the stove and in the rice cooker and both ways work fantastically. I’m going to have to buy a bigger container of Turmeric :)
I commented on this before, but I just wanted to let you know that I subsituting olive oil for the butter and cooked this for my two-year-old nephew who is allergic to gluten, soy, dairy, oats, peanuts, tomatoes, and more. His parents are always looking for new, flavorful, recipes that he can eat. I added some chicken and vegetables to make it a meal, and he ate two bowls of it. Everyone loved it. Thanks again for this brilliant recipe.
Made this tonight with the dal nirvana. I wussed out and just used store-bought naan (so expensive!), but it was all so amazing. Next time, I’ll try your naan recipe. Thanks for posting!
I did this in my rice cooker and it was brilliant. Had it with turmeric chicken, so it was Turmeric Party.
You are right – this is the best rice ever! I have been making big batches of it and taking it to work for my “Lunch Of The Week.” I usually heat it up a little then add halved grape tomatoes and avocado. It is so good!
I just made this rice tonight along with your naan recipe and a chicken curry recipe I already had… With your tasties thrown in the meal was amazing! Thank you so much, Beth!!
I made this last night for dinner (with chicken satays and a spicy peanut dip), and it really is delicious! All the men in my house loved it, too. I think next time the only thing I’d add would be a diced onion for a little bit of crunch. Thanks! (The kitchen still smells so fragrant this morning, too.)
I did add onion along with the garlic, because, well, why not. And it was delicious.
Awesome looking rice, and I love that it uses turmeric, not only for the color, but because turmeric is so healthy in so many ways. The cumin with cinnamon sounds intriguing. I’ll use homemade broth instead of the base, only because I haven’t figured out which broth/bouillon additive hates my gut (literally – I’ve figured out carrageenan, annatto, and nitrate/nitrite, but there’s at least one more additive/dye that ‘attacks my gut’), hence my learning to cook everything for myself with sites like yours – THANKS!!
I tried this tonight and it was yummy! It made my house smell like a great Indian restaurant. Next time, I am planning to add raisins, almond slivers, and some peas to give it some oomph! Thanks for the recipe, can’t beat the price!
I’m so glad you said peas i was trying to figure out how i could add (dry) beans quickly. Solved!
I love your blog. I am always bookmarking and printing. Trying to find time to try almost EVERYTHING. Keep it up!
I can’t wait to try this. I found your site last night and this is on the menu for tonight. There is an awesome local farm in my neck of the woods that grows Jasmine rice. The spices will be a perfect compliment to it.
I a cajun girl and love rice of any type, eat it with everything you can imagine. Even things that don’t make sense sometimes (well to my husband, anyway). This looks and sounds delicious, I’m gonna try this for sure.
Almonstnakedape – yep, it would be every bit as good with vegetable broth in place of the chicken broth!
Could you replace the chicken stock with vegetable bouillon, eg http://www.worldwideshoppingmall.co.uk/body-soul/swiss-vegetable-boullion.asp, as I’d like to make this to go along side a vegetable curry I will be cooking for veggie friends
I had a feeling that lovely color was from tumeric. It’s like nature’s own food coloring. Beautiful looking rice!
I am 100% trying this, it looks divine and I trust your review whole-heartedly! It looks like a fabulous dish in its own right, but with a curry…id be one happy chappy. Will let you know when i get round to trying it! :)
That looks delicious, and so much better than buying one of those flavor packets or box mixes… I’d love to see you do a series of those, actually, if you’re ever in need of more ideas! =)
I love it – it’s like a cheat sheet for the seasoning packet that comes in the rice mix box. But homemade is always better! The cinnamon sounds fantastic…. I’ve also heard that cinnamon helps keep your blood sugar low when you eat carbs?
sounds delicious.
genevievvve.wordpress.com
you remove a lot of starch when you wash rice so I would personally never do it.
Just wondering, my mom always tells me, you HAVE to wash the rice before preparing it!
You think it’s really that important to wash the rice as you skipped that step to toast the rice?
thanks in advance, AWESOME BLOG!
I was thinking the same thing as Caroline when I was reading the cost breakdown. Thank you for enlightening me to the cheaper side of chicken broth :)
I’m addicted to just plain jasmine rice!! Definitely going to try this twist…SOON!!
You know, I just don’t use tumeric enough! This is a great inspiration — I love cooking rice and quinoa with the spices right in the water, and often make green rice with pureed cilantro and garlic. But yellow rice is a new one on me, and I’ve definitely got to try it.
This looks delicious! Love it! I was reading your recipe, and I asked myself, “where can you get chicken broth for 27 cents?” And… then you showed me! LOL. I actually have Better than Boullion, so that is perfect! Thanks!
I LOVE Jasmine rice too!! I could eat it endlessly :))
I will have to try this!
Yay for RICE! I can’t wait to try it :)
Scrummy!
I’m thinking that this will be our evening meal tonight – thank you!
xx Felicity
I make this all the time except I cheat and just use pre-mixed yellow curry powder, some paprika, and a smidge of cayenne in addition to the chicken bouillon. It’s really good with some chopped up carrot and broccoli and some onion or scallions (but also works with whatever veggies you’ve got around… those just taste the best with the spices). A great pairing for this is pork chop and some roasted spicy curry sweet potatoes.
I too am a fan of Jasmine rice and chicken base. Can’t wait to try this.