Yellow Rice – Here, you’ll find not one but two quick, simple, and super delicious rice dishes, one Indian and the other South African style. Turmeric, ginger, and curry powder make this yellow rice recipe a taste bud sensation. It’s the perfect companion to curries, seafood, and meat.
So, I don’t usually do double recipes, but this one called for it. I started out wanting to make a traditional South African dish and somehow ended up with Indian-style yellow rice instead. It was delicious.
Then, I took my behind back to the kitchen to make what I planned because sometimes I shy away from using certain ingredients in a recipe. In this case, it was adding raisins and sugar to a savory rice dish. After making it, I kinda liked it! In any case, both recipes are definitely worth sharing.
Where Did Yellow Rice Originate?
Yellow Rice is a popular, yellow-colored rice dish that is traditional in Spanish, Caribbean, Indian, and South African cuisines. What is different about yellow rice? Saffron or turmeric gives the rice a gorgeous and appetizing yellow color and distinctive aroma.
Recipe Ingredients
- Rice – White rice is the core ingredient for either recipe variation.
- Spices – Curry powder, turmeric, ginger, and many other spices give this recipe its exotic flavor.
- Chicken Stock – We’re not using plain old water for cooking this rice, no sir, because chicken stock makes it extra flavorful.
- Peas or Raisins – Depending on which version you make, you can add either peas or raisins to flavor-enhance your yellow rice.
How to Make Yellow Rice
Indian Style
- Saute Spices – Heat the oil or butter in a saucepan. Then add onions, garlic, ginger, paprika, curry pepper, cayenne pepper, and white pepper, and sauté for about a minute.
- Add Rice – Pour the rice into the pan and stir for about 2 minutes.
- Simmer – Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer until rice is completely cooked (18-20 minutes, depending on how much liquid was added).
- Serve – Fluff with a fork, transfer the rice to a bowl, and serve.
South African Style
- Saute Spices – Heat the oil or butter in a saucepan. Add ginger, turmeric, and curry, then sauté for about a minute.
- Add Rice – Pour the rice into the pan and stir for about 2 minutes.
- Simmer – Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer until the rice is almost cooked.
- Serve – Fluff with a fork, transfer the rice to a bowl, and serve.
Recipe Variations
In a pinch for time? The super-duper easy way to make this rice is to just throw everything in a pot, bring it to a bowl and let it simmer for about 18 minutes. You can even toss all the ingredients in a rice cooker, set it, and forget it!
Feel free to customize either one of these recipes. You can replace the peas or raisins. For example, make yellow rice with vegetables by adding cubed carrots, chopped green beans, and diced bell peppers. Or you could add shredded rotisserie chicken to make chicken and yellow rice, which is downright delicious!
Not a fan of spicy recipes? Leave out the cayenne pepper in the Indian-style yellow rice recipe to mellow it out.
Tips and Tricks
- If the rice starts looking dried out before it has cooked, you can add more hot chicken stock or rice. Add it a little at a time to avoid overdoing it.
- Don’t skip sautéing the spices so they can bloom because it really makes the dish shine.
- If you like plumper raisins, soak them in warm water for about an hour before cooking.
Make-Ahead Instructions
You could make this recipe a day or two in advance and reheat it before serving. Keep the rice in an airtight container in the fridge. Then, when you’re ready to serve it, add 2 tablespoons of water per cup of rice before reheating to keep the rice from drying out. Reheat on the stovetop or microwave on low heat until warm.
Serving and Storage Instructions
This rice is so aromatic that I recommend serving it as soon as you cook it since everyone will already be asking what smells so delicious. If you have leftovers, store them in an airtight container in the fridge for no longer than five days. Reheat in the microwave or on the stovetop, and don’t forget to add a little water to keep the rice from getting hard and dry.
You can even freeze yellow rice! Store it in the freezer in an airtight container and thaw it out in the fridge the day before you plan to use it. Then reheat as mentioned above. Frozen yellow rice will last for about 3 months in the freezer.
FAQs
Most of those yellow rice boxes and packages you buy from the grocery stores are heavily loaded with chemicals, additives, and MSG. So technically, that yellow rice can be bad for you when you overindulge. These yellow rice recipes are made from scratch, which is waaay better than the boxed ones. And if you want to make it healthier, you can replace white rice with brown rice and use low sodium broth to reduce the amount of salt. 😉
The spices in this recipe take white rice up a notch in the flavor department, but the other secret is using chicken stock instead of plain water. You can use this trick anytime you cook rice, even if you aren’t making yellow rice.
Whole grains like brown rice are usually healthier than processed grains like white rice. They have extra fiber, which is good for your digestive system and helps you feel full faster. White rice isn’t that bad, though. Of the types of white rice, basmati seems to be the healthiest because of its lower glycemic index. Great news for people with diabetes.
What to Serve With Yellow Rice
Try the South African yellow rice with baked plantains and another South African dish that I love to pieces, Bobotie. You’ll thank me later. 😋
If you prefer Indian-style yellow rice, try pairing it with curry fish or chickpea curry. And of course, don’t forget the flatbread.
More Awesome Rice Recipes to Try
Conclusion
Hey, let’s get out of our cooking rut!!! This yellow rice recipe is the perfect way to do it. What do you plan on serving it with? Let me know in the comments. ❤️
This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and a video
Watch How to Make It
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Yellow Rice
Ingredients
Indian Style Yellow Rice
- 2-3 tablespoons (28-45ml) cooking oil (or butter)
- 1 medium onion, chopped
- 2 teaspoons garlic, minced (about 1 clove)
- 1 teaspoon (8.5g) ginger, minced
- 1 teaspoon (8.5g) smoked paprika
- ¼ teaspoon (2g) curry powder
- ½ teaspoon (4g) white pepper
- 2 cups (400g) white rice
- 1-1½ teaspoon (8-12g) turmeric powder
- 4 cups (945ml) chicken stock (or water)
- 1½ teaspoon (12g) salt (adjust to taste)
- ½ teaspoon (4g) cayenne pepper (optional)
- 1 cup (140g) peas, defrosted (or more)
- Black pepper to taste
South African Yellow Rice
- 2-3 tablespoons (28-45ml) cooking oil (or butter)
- 2 cups (400g) white rice
- 1-2 tablespoons (12.5-25g) brown sugar
- 1½ teaspoon (12g) turmeric
- ½ teaspoon (4g) ginger
- ¼ teaspoon (2g) curry powder optional
- 4 cups (945ml) chicken stock (or water)
- 1½ teaspoon (12g) salt (adjust to taste)
- ½ cup (80g) raisins
Instructions
Indian Style Yellow Rice
- Heat the oil or butter in a saucepan. Then add onions, garlic, ginger, paprika, curry pepper, cayenne pepper, and white pepper, and sauté for about a minute.
- Pour the rice into the pan and stir for about 2 minutes.
- Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer until the rice is almost cooked.
- Then, about 10-12 minutes into cooking, throw in the peas, cover, and continue cooking for a few more minutes until the rice is completely cooked.
- Fluff with a fork, transfer the rice to a bowl, and serve.
African Style Yellow Rice
- Heat the oil or butter in a saucepan. Add brown sugar, ginger, turmeric, and curry, then sauté for about a minute.
- Pour the rice into the pan and stir for about 2 minutes.
- Add 4 cups of stock/water and raisins, and bring to a boil. Reduce heat and simmer.
- Simmer until rice is completely cooked (18-20 minutes, depending on how much liquid was added).
- Fluff with a fork, transfer the rice to a bowl, and serve.
Tips & Notes:
- If the rice starts looking dry before it has cooked, you can add more hot chicken stock or rice. Add it a little at a time to avoid overdoing it.
- Don’t skip sautéing the spices so they can bloom because it really makes the dish shine.
- If you like plumper raisins, soak them in warm water for about an hour before cooking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Samantha says
Thank you for sharing this, I had forgotten about this recipe until I saw it today. It brings back some wonderful memories. I am going to make this for my family next weekend for our family get together, as my Dad loves Yellow Rice.
imma africanbites says
Looking forward to hear how this one turned out for you, Samantha. Enjoy!
Grace says
I was wondering if the rice needs to be boiled or washed a few times to remove the starch? My husband will not eat rice if he taste the starch, so I usually will boil the rice for a few minutes until the water is cloudy. I then rinse the rice and then add fresh water.
I would think rinsing the rice à few times should be enough.
ImmaculateBites says
Hi Grace, I think washing a couple of times should do it .let me know how it works out for you. Thanks !
Patricio says
I am having several issues cooking the rice. This is in regards to Jollof, Check rice and the Pilaf rice as well.
The rice is too soft and very soggy. Which rice is the best to use? I usually use Jasmine rice but would Basmati rice be better?
ImmaculateBites says
If your rice is too soggy then it might be too much water and/or prolonged cooking time . Although I prefer Basmati rice jasmine rice works as well here. For the check rice try uncle bens.
Christina says
Drooling, you legit have me drooling right now! I’m excited I found your site because our friends are from South Africa. We are hosting them soon to make dinner together. They are making traditional South African dishes and I’m in charge of the side dish. I’m totally going to make this recipe for them!
Seriously though, the dish looks and sounds amazing 🙂
ImmaculateBites says
Thanks Christina! Do let me know how it works out !
Michele says
Hi
I made your Indian yellow rice I use saffron and curry powder, cinnamon powder, paprika, salt and cloves as thats what I had. It wasnt very yellow as I think my saffron is no longer effective or I didn’t put enough but it tasted great. Will try the South African rice when I buy some turmeric.
ImmaculateBites says
Hello,
So happy to hear this. Thanks for the feedback
SaavyBabe says
We use the rice with peas recipe and it is so good! I use the recipe as it is and I’ve modified it and it still tastes amazing. One of those recipes that really can’t go wrong. Thank you!
ImmaculateBites says
Agree you just can’t mess it up! Thanks for letting me know how it worked out for you.
Areej says
Making the Indian one today! I noticed that salt an turmeric are not in the Indian rice instructions.
I am a new fan of your blog. Thank you for your great recipes!
ImmaculateBites says
Hi Are! Seasoned with salt according to preference . Use about 1 teaspoon of tumeric powder. Happy Cooking!!!
Sarah says
Hi Imma! I am currently stewing the Jamaican Oxtail Curry. It is smelling delicious! Which version of the rice do you think would match best?
Thanks so much!
ImmaculateBites says
Caribbean rice and beans would be just Perfect. Happy Cooking!!!!
Diona R says
Just found your site, SO happy I did!
ImmaculateBites says
So Happy you are here Diona!
Binta says
Good evening! Just came across this..yum! Is the rice parboiled or raw rice that was added please? The stories, the steps,the food,the pictures …. All to die for. Well done!
ImmaculateBites says
Thanks Binta. No parboiling needed.
Kerry says
Hi I could not see when to add the brown sugar? ? Help please
imma africanbites says
Hi Kerry. Add it along with the other seasonings and saute.
Meagan says
I must begin by saying I usually don’t leave reviews on recipe blogs. But holy cannoli. You’re a culinary genius. This is, hands down, the best rice I have ever had. Anywhere. Ever. I made the Indian style version and followed the recipe exactly. My husband said it’s one of the best things I have ever made. You have made two people very happy. Thank you.
ImmaculateBites says
Aww….I am so honored that you would make the exception for me. Tell hubby he’s got good taste.
Kidd says
This looks so delicious and I can’t wait to try it! I wonder how it will taste if I use brown rice instead as our family does not really eat white rice .
ImmaculateBites says
There will be a slight difference in taste but not overwhelming. Do let me know how it works out for you.
bernice alexander says
I added some coconut milk to my yellow rice it tasted even better.
imma africanbites says
Thanks for sharing that tip, Bernice.
Akua says
I also made it using organic coconut oil and it also came out great
Akua says
I tried it 🙂 Really good and was easy to make!
ChiO says
Yellow rice and raisins looks delicious. Chewing rice and having the raisins burst with all that juice… yum!
Nagi@RecipeTin Eats says
I could totally eat BOTH those rices without anything else! I adore flavoured rices. IMMA you truly are killing me, I feel like I just need to set aside a month and just cook stuff from your blog. I just love your food SO much.
ImmaculateBites says
Aww thanks Nagi!!!
Albie says
Thanks for the nice recipe. Should the garlic and ginger be sliced or ground?
ImmaculateBites says
It should be minced . Thanks.