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.
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.
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.