Yellow Rice

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • Pinch cinnamon
  • 3 cups water
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 cups long grain or basmati rice
  • 2 tablespoons sliced scallions
Directions

In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.


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3.8 26
Made this in our Zojirushi using brown rice and these spices.  Great flavor, and a really nice blend with our entree. item not reviewed by moderator and published
I was also raised on yellow rice dishes. This is a perfect recipe and tastes exactly the way traditional yellow rice should taste. Thank you Emeril .... item not reviewed by moderator and published
Ok rice but needs some adjusting. I may throw in some ground ginger or a few kaffir lime leaves on my next batch. item not reviewed by moderator and published
I grew up on yellow rice. This is what its supposed to taste like. subtle. the flavor comes from the meat or other side and sauce. I just added a little more salt item not reviewed by moderator and published
I am super disappointed with this recipe, I guess I expected more from an Emeril recipe. I used the exact recipe, and followed it to a "T". While my kitchen Smells wonderful the rice itself is very bland. I will try again using stock and some onion and garlic or something. Sorry Emeril, not a good one item not reviewed by moderator and published
This was a very delicious side dish ! The flavors blended well so that the Black beans that went over the rice were enhanced! The chicken Mojo went well with this rice. I did use chicken stock and heating the spices is a must! Salt can be added as to a persons taste, but was a great easy recipe instead of using a prepackaged rice such as Vigo. This will definitely become a staple recipe for my families favorite "Chicken and Yellow Rice" ! item not reviewed by moderator and published
Subtle exotic flavours make this a perfect accompaniment to baboti. item not reviewed by moderator and published
After reading the reviews, I substituted the 3 cups if water with 3 cups of chicken stock, but everything else I followed as instructed and my rice came out delicious...best I've ever made. item not reviewed by moderator and published
Pretty marginal recipe. I used it in a stuffed pepper recipe where the other ingredients were able to make up for the blandness. Also, I would only have the rice sit for 5 minutes instead of 10. item not reviewed by moderator and published
The recipe is bland by itself. I made paella with this rice and it was perfect. Didn't want to buy package yellow rice. I used chicken stock instead of water. Will definitely make it again. item not reviewed by moderator and published
Made with low sodium chicken stock-- delicious!! item not reviewed by moderator and published
I actually liked this dish, although it was a little bland. the color and texture came out wonderful, but it was a little tastless. item not reviewed by moderator and published
This recipe is a great base & a fantastic alternative to the packaged mixes! We are working on getting that gross packaged stuff out of our diets & this was a perfect yellow rice substitute! Definitely toasting the spices first is a must, but also serving it wiht the green onions really gives it a good flavor kick! : item not reviewed by moderator and published
I know part of this is I'm so used to a package of yellow rice rather than making it from scratch, but it was bland. I doubled the cumin and tumeric, but it's still not quite right. Adding chicken stock, unless it's homemade, defeats the purpose (at least for me of making it from scratch. For now it's okay, and I'll fiddle with it as I go along. item not reviewed by moderator and published
This is SO BLAND. I made it again and added onions, chili powder, extra turmeric, and a little extra butter, and it's still TASTELESS. Sorry Emeril, I really wanted to love it. item not reviewed by moderator and published
Tasty; easy; wears well. item not reviewed by moderator and published
Eh....Kind of a flavor bust. It needed more salt. Next time I would sautee an onion first in the butter and THEN add in the herbs to get that toasty flavor. I would also use a chicken broth/water mix as opposed to just water. item not reviewed by moderator and published
Smell so good and taste even better. Love it. I was skeptical about heat the spices but it works. item not reviewed by moderator and published
After reading some of the reviews, I added flavor by using chicken stock instead of water. I also added chopped roasted red peppers at the end. It was great. item not reviewed by moderator and published
Added color to the dinner and quite flavorful with some RoTel spooned over it. Thought it was ruined when I accidently used minute rice, but it wasn't. Served with brisket tortillas and refried beans. item not reviewed by moderator and published
From Emeril, I expected way more flavor. Add a bit of Goya's Sazon and this rice is perfect. Good base, though. item not reviewed by moderator and published
I love the savory yet subtle sensation that happens in my mouth when I made the rice. The spices became very pungent when I toasted them. Don't skip that step. Now I just need to find a good dish to go with this great sticky rice! item not reviewed by moderator and published
This recipe is great! However, I found an easier way to get the same home made tase of yellow rice. I used Vigo yellow rice and it was absolutely delicious. It is so easy to make and takes hardley any time at all. The Vigo yellow rice is a quick and tasty dinner idea! item not reviewed by moderator and published
Last night I made the Middle Eastern Beef Kabobs (recipe also on this site) and made this rice to go along with it. It was perfect. I'm not sure what the reviewer who said it was tasteless was expecting, but while this rice is not a flavor 'powerhouse', it definitely does have flavor. I would suggest making sure you have a fresh batch of spices before making this and don't skip the step where you warm the spices before you add the liquid. I brings out the aroma and flavor of those spices. I will definitely make this rice again. item not reviewed by moderator and published
i followed this recipe to the t and when i tried the rice NO TASTE AT ALL !!!!!!!!!! item not reviewed by moderator and published
Just like the packaged stuff...wanted "another notch" though... item not reviewed by moderator and published
There is no such thing as bland BASMATI rice. Emeril's recipe is retaining the primary basmati rice aroma and flavor while adding just a touch of color and flavor essence. You probably used plain white rice and tap water. Try a good basmati rice and filtered water. item not reviewed by moderator and published
not really true, basmati rice is pretty bland in itself. Steamed basmati is usually accompanied by cardamom and/or a few cloves to give subtle flavors. item not reviewed by moderator and published
With respect; processed packaged food products contain tons of chemical additives, including Vigo, to "enhance" flavor unnecessarily. In this case MSG! The time difference is minimal, less than a minute, and you get a far superior result, in my humble opinion. item not reviewed by moderator and published

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Yellow Rice

Recipe courtesy of Food Network Kitchen