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.
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! :)