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 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!