Yellow Rice
Here are not one but two quick, simple, and super delicious yellow rice dishes, one Indian and the other South African. Warm, earthy, and savory notes make it the perfect companion to curries, chicken, 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.
What Makes the Rice Yellow
Yellow rice is traditional in Spanish, Caribbean, Indian, and South African cuisines. What makes it different? Natural yellow colorants, saffron, turmeric, and annatto, give white rice a gorgeous and appetizing color and distinctive aroma. Some use artificial coloring, but that’s not why we make it at home.
How to Make Yellow Rice
Indian Style
Bloom the seasonings, add the rice, and add the liquid. Simmer, then add the peas, heat through, fluff, and enjoy.
South African Style
Bloom the seasonings and caramelize the sugar, add the rice, stir well, then add the broth and raisins. Simmer, fluff, and enjoy.
Recipe Notes
- Throw all the ingredients into a rice cooker, turn it on, and forget it until the bell goes off.
- Feel free to add diced carrots, green beans, and bell peppers for more plants. Or add shredded rotisserie chicken for a one-pot meal!
Make-Ahead and Storage Instructions
You can 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.
Store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 3-4 months. Heat it either in the microwave or on the stovetop with a little broth or water to keep moist.
What Goes with Yellow Rice
Try the South African yellow rice with baked plantains and another South African dish that I absolutely love: bobotie. You’ll thank me later.
If you prefer Indian-style yellow rice, try it with curry fish or chickpea curry. And of course, don’t forget the flatbread.
More Awesome Rice Recipes to Try
Watch How to Make It
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This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and a video.
Yellow Rice
Ingredients
Indian Yellow Rice
- 2-3 tablespoons (28-45ml) cooking oil (or butter)
- 1 medium onion, chopped
- 2 teaspoons (5g) minced garlic (about 1 clove)
- 1 teaspoon (8-9g) minced ginger
- 1 teaspoon (8-9g) smoked paprika
- ¼ teaspoon (2g) curry powder
- ½ teaspoon (4g) white pepper
- 1-1½ teaspoon (8-12g) turmeric powder
- ½ teaspoon (4g) cayenne pepper (optional)
- 1½ teaspoon (12g) salt (adjust to taste)
- ½-1 teaspoon (4-7g) black pepper (or to taste)
- 2 cups (400g) white rice
- 4 cups (945ml) chicken stock (or water)
- 1 cup (140g) green peas, defrosted (or more)
South African Yellow Rice
- 2-3 tablespoons (28-45ml) cooking oil (or butter)
- 1-2 tablespoons (12.5-25g) brown sugar
- 1½ teaspoon (12g) turmeric
- ½ teaspoon (4g) ground ginger
- ¼ teaspoon (2g) curry powder (optional)
- 2 cups (400g) white rice
- 4 cups (945ml) chicken stock (or water)
- ½ cup (80g) raisins
- 1½ teaspoon (12g) salt (adjust to taste)
Instructions
Indian Style Yellow Rice
- Heat the oil or butter in a saucepan. Then add onions, garlic, ginger, paprika, curry powder, white pepper, turmeric, cayenne, salt, and black pepper, and sauté for about a minute to bloom the spices.
- Pour the rice into the pan and stir for about 2 minutes.
- Add 4 cups of stock or water 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.
South African Style Yellow Rice
- Heat the oil or butter in a saucepan. Add brown sugar, ginger, turmeric, and curry powder, then sauté for about a minute.
- Pour the rice into the pan and stir for about 2 minutes to coat well with the spiced oil.
- Add 4 cups of stock or water, raisins, and salt, and bring to a boil. Reduce heat and simmer.
- Simmer until the 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.
- 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.
Excellent recipes. Africa has plenty of excellent food but the media refuses it to be eaten by masses. Thanks for sharing. There is a vegetable in Africa called; “Huckleberry”. The best vegetable to the eaten. trust me if you are a spinish lover, then, you will be pleased
Hi Imma,
I made a variation of your indian style yellow rice. I used your recipe for inspiration on what ingredients to use, but in the end I didn’t necessarily use your measurements, I just kinda eyeballed everything. Came out good! Lol. I didn’t have a measuring cup, so maybe one day later I will try with the measurements and come back with an update! Thanks always for your flavorful recipes!
I have tried several of your published recipes and really enjoy them. I especially like the fact you include the nutritional content for each recipe. I would like to know what is the serving size (in the Nutritional Facts section) for these recipes?
Thank you for trying out my recipes. For this recipe, serving size is per 1 cup.
What brand of white rice do you use/recommend
I usually use Basmatic rice
I tried the South African rice with your recipe for paprika chicken legs and it was amazing!!!! This is now one of my go-to dinners. So glad I decided to try this. The rice was perfectly flavored. I used golden raisins cuz that’s what I had and it was a perfect balance. Thanks for this!
What an incredible chicken and rice combo! Thank you for taking the time to share this with me, Vanessa. Have a good one!
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.
Looking forward to hear how this one turned out for you, Samantha. Enjoy!
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.
Hi Grace, I think washing a couple of times should do it .let me know how it works out for you. Thanks !
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?
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. There are also other factors that can affect the rice. Stove or oven temperature, humidity, altitude, and the rice itself.
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 🙂
Thanks Christina! Do let me know how it works out !
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.
Hello,
So happy to hear this. Thanks for the feedback
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!
Agree you just can’t mess it up! Thanks for letting me know how it worked out for you.
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!
Hi Are! Seasoned with salt according to preference . Use about 1 teaspoon of tumeric powder. Happy Cooking!!!
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!
Caribbean rice and beans would be just Perfect. Happy Cooking!!!!
Just found your site, SO happy I did!
So Happy you are here Diona!
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!
Thanks Binta. No parboiling needed.
Hi I could not see when to add the brown sugar? ? Help please
Hi Kerry. Add it along with the other seasonings and saute.
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.
Aww….I am so honored that you would make the exception for me. Tell hubby he’s got good taste.
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 .
There will be a slight difference in taste but not overwhelming. Do let me know how it works out for you.
I added some coconut milk to my yellow rice it tasted even better.
Thanks for sharing that tip, Bernice.
I also made it using organic coconut oil and it also came out great
I tried it 🙂 Really good and was easy to make!
Yellow rice and raisins looks delicious. Chewing rice and having the raisins burst with all that juice… yum!
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.
Aww thanks Nagi!!!
Thanks for the nice recipe. Should the garlic and ginger be sliced or ground?
It should be minced . Thanks.