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 25
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
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

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Yellow Rice

Recipe courtesy of Food Network Kitchen