Yellow Rice
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.
Fantastic writing with engaging arguments– thanks for sharing!
You’re welcome, Yessenia!
Making the South African version of yellow rice tonight – actually guessed the quantities of spices etc due to not scrolling down far enough to find the exact recipe
Serving it with Bobotie and tomato and green bean vegetarian bredie for South African friends.
Fingers crossed I got it right
What a spread! Sounds like quite the feast! Do let me know how it turned out :).
Hi Imma! I just have two quick questions!
(1) Do you wash the rice before cooking?
(2) Is the ginger in the South African style powdered or fresh? (The Indian style specifies minced ).
Can’t wait to try both! Thanks so much!
Hi Margo,
Yes, I recommend washing the rice before cooking. Rinsing the rice removes excess starch, which can make the rice gummy or sticky during cooking. Just rinse it under cold water until the water runs clear.
In the South African style of this Indian yellow rice, you can use either fresh or powdered ginger, depending on your preference and what you have on hand. Fresh ginger will give a more vibrant, zesty flavor, while powdered ginger is more subtle.
I hope this clears up any questions you have. Can’t wait for you to try both styles of the Indian yellow rice!
Enjoy your cooking!
Shoot, I can’t see when you put in the brown sugar! I should have read this before I started making it.
It is at the beginning when you add all the spices. Let me know how it goes for you 🙂
What a tasty recipe. I loved the Indian style and cannot wait to make the South African. I paired it with sauteed zucchini and mushrooms. Yum!
Glad you try it and like it. Thank you so much for your love and support:)
Hello and Happy Wednesday,
What type of rice did you use in your recipes? Also is it okay to use short grain rice? Thank you in advance for your time and have a great day.
My favorite rice for this recipe is basmati. But you can use long, medium, or short grain rice. The only kind I don’t recommend is the sweet or sticky rice they use for sushi and certain Asian dishes. Not sure about arborio rice, either, but I may it that someday. Please let me know how it turns out.
Great recipes, so glad to have two ways to make it great.
I know right. It helps when you don’t know what you have at your fingertips. Thanks for trying it out
A spin on the kind of thing I already do, but some interesting variations which I’ll adopt. Liked the idea of raisins, and think I’ll go for green sultanas which my local south Asian supermarkets stock…and always had me wondering how I could use them.
Thanks. That sounds great. Please let me know how it turns out.
The South African yellow rice was so delicious. Went perfectly with your Bobotie recipe. I covered the rice after reducing to a simmer for 20min and then took it off the heat, let it rest for 10min, and then fluffed it up…it was perfectly cooked and flavorful. Thanks for the great recipe!
You’re welcome, Jenny. And thank you for taking the time to comment. Now I’m thinking of making Bobotie and this one over the weekend.
I just made the South African Yellow rice to serve with Bobotie. It was absolutely delicious. I highly recommend it.
Hi Lucy, Thank you for sharing your experience. Try some other recipes from the blog, I am sure you will love them. Much Love
My dad is Chinese and he’s almost 80 years, he has been eating MSG his whole life and his father died at 90 also ate a lot of MSG, I don’t understand what y’all think MSG is stop telling people that MSG is bad, it’s not!!!
Thanks for sharing this, Mr Wang.
I’m going to try making the Indian style rice. I have a question though, I have all the ingredients already except the ginger. I do have ginger powder. Would that work instead of the fresh ginger? And if so, how much ginger powder would be needed? I know sometimes quantities change if you’re using fresh vs. dried spices/herbs.
Hi Sarah! Ground/powdered ginger can be more strong in flavor than the fresh one, you can start with 1/4 tsp of powdered ginger and then adjust from there depending on taste. Enjoy!
Hi there. If I double the Indian Rice recipe…do I double all the spices (curry, cayenne…etc?)
Thank you, love your site.
I honestly tried the recipe multiple times with small tweaks to try to correct each time and it’s never worked out. When the rice is supposed to be done it’s still crunchy so I add more water towards the end. It cools the pot down and therefore the rice is no longer absorbing moisture at the same rate, end up with soggy rice. Also, despite the comments below, it is not mentioned in the Indian yellow rice recipe when to add the turmeric, salt, or pepper. I think there is some mix up between the ingredients list for each version and the process lost for each version. Maybe proofread this recipe and incorporate corrections and/or more details!
Hi Timmy! I made some tweaks already. Thank you!
To help with undercooked rice: You can cover the pot after adding the water (this will lock in the steam that will help cook the rice) then bring it to a boil. Lower the heat when it boils. Continue cooking the rice and proceed with the rest of the instructions.
You can either add the turmeric, salt, and pepper during sauteing of spices or add it before bringing the water to a boil. ( Please see Tips and Notes)
I liked the recipe and I am happy that I can control of salt. Thanks
I’m glad you liked it, Cynthia. Thank you!
Wanted to try something different, finding this recipe has not disappointed me,y family loves it,I did the Indian version, yummy
Awesome! So glad it was a hit with your family, Kesha! Thanks for stopping by!
I’ve always liked rice but this is over the top. I made the India style , mixed in a can of black beans at the end and served with a grilled fish on top. Thanks for the recipe. I can’t wait to try more from your site.
Oh Wow. That sounds delicious! Glad it was a hit for you, Brian 🙂 !
You don’t say when to add the turmeric to the Indian rice.
Hi Nunu,
It’s listed in the instructions, right after adding curry powder.
Thank you for sharing this recipe. This recipe its very helpful to us. Now my mother has been using this recipe to make this food. I’m waiting for the next recipe. Thanks You