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.
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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.
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.