COOK: Yellow Jasmine Rice (easy stove-top recipe)
- Yellow Jasmine Rice Ingredients
- Yellow Jasmine Coconut Rice Variation
- Kitchen Equipment Needed
- How to Make Yellow Jasmine Rice
- Storage and Leftover Tips
- Pairing Ideas and Serving Suggestions:
- Jasmine Yellow Rice (easy stove-top recipe)
This brightly colored and fragrant yellow jasmine rice dish is one of our go-to side dishes for all sorts of meals. It’s a simple one-pot stove-top rice recipe that’s ready in less than 30 minutes (and most of that is hands-off cooking time).
The rice is lightly seasoned, and pairs well with either highly spiced curries and stir-fry dishes, but won’t overpower more subtle main dishes. It has a sunny, cheerful color that will brighten up any plate!
This is a fairly neutral base recipe, but you can vary the spices to suit the cuisine that you’ll be pairing. Making an Indian curry? Add a bit of cumin and a pinch of cinnamon or garam masala to the mix. Want a Latin flair? Add cumin, smoky paprika, and sauteed minced onion. Or, keep it simple and let your main dish shine!
It’s versatile and so easy to make with basic pantry staples, and more budget-friendly than pre-seasoned rice mixes. Plus, you can control the sodium and spice levels, which is great if you have any dietary restrictions or health concerns.
Yellow Jasmine Rice Ingredients
Jasmine Rice:
This long-grain white rice is sweetly fragrant and has a nutty flavor. It is a quick cooking, fluffy rice that is delicious and perfect for fast, no-fuss meals.
The cooking times in this recipe are for white rice. If you want to substitute brown jasmine rice, the cooking time will be longer, approximately forty minutes.
Water, or chicken or vegetable broth:
You can use just water for a more plain rice dish, but if you have chicken or vegetable broth in your pantry or freezer, your rice will be much more flavorful. You can use homemade stock or packaged bone broth for all or a portion of the liquid component of this rice.
Chicken base or bouillon powder:
If you use water to make your rice, add flavor with either a teaspoon of chicken or vegetable bouillon base or powder.
Butter or coconut oil:
You can use coconut oil for a vegan side dish, or butter if you prefer.
Turmeric:
Dried turmeric powder is what gives this rice its vibrant sunny color and mildly aromatic earthy warmth. A little goes a long way!
Garlic powder:
I usually use dried garlic powder, but you could also substitute a large clove of finely minced fresh garlic or up to a half-teaspoon of prepared minced garlic.
Salt:
I use kosher salt, but you can also use sea salt or Himalayan pink salt if you prefer.
Yellow Jasmine Coconut Rice Variation
For an even richer, creamier version of this rice side dish, substitute coconut milk for all or part of the chicken broth in this recipe.
Or, use a small can of coconut cream instead of part of the broth, so you get creamy coconut richness plus the depth of flavor from the chicken or vegetable broth. You can also add up to a teaspoon of bouillon powder or base for more flavorful rice.
You can omit the butter or coconut oil for this coconut rice variation, as the coconut milk or cream will add fat.
Garnish the top of the yellow coconut rice with toasted unsweetened coconut flakes for a nutty crunch!
Kitchen Equipment Needed
small saucepan with lid:
You’ll need a small (one quart or larger) saucepan with a tightly fitting lid, ideally with a heavy bottom so that it doesn’t scorch.
wire strainer or colander:
You can wash your rice without this, but a fine mesh or wire strainer makes it a lot easier to rinse the rice without losing any grains down the drain.
How to Make Yellow Jasmine Rice
wash the rice:
- Rinse and drain the rice. This removes excess starch and any impurities so that the rice is fluffier and less sticky.
heat & combine:
- Bring stock or water and bouillon to a simmer in a small saucepan with the lid on.
- Add the seasonings, butter or coconut oil, and rice.
- Stir until the seasonings are well-mixed and the butter or oil has melted.
simmer rice:
- Bring the pot back to a simmer, reduce heat to low, and cover pot.
- Set a timer and simmer on low heat for 20 minutes, watching carefully for the first 5-10 minutes so that it doesn’t boil over, adjusting the heat if necessary.
steam, fluff, & serve:
- Remove pot from heat and let rest, covered, for 5 minutes.
- Carefully uncover the pot (steam will be hot!).
- Fluff rice with a fork and serve while hot!
Storage and Leftover Tips
Refrigerate any leftover rice promptly, and discard any leftovers after 3-4 days.
Do not eat leftover rice that wasn’t properly refrigerated or kept hot, as very dangerous bacteria (Bacillus cereus) can grow in improperly stored cooked rice. Reheating the rice will not neutralize the toxin that this bacteria produces, so you have to throw it out!
You can portion and freeze any extra rice if you want to store your leftovers longer.
Pairing Ideas and Serving Suggestions:
- Serve your yellow jasmine rice with pan-seared, broiled, or grilled fish, chicken, or steak.
- Fantastic with Thai curries, especially with yellow or green coconut curry tofu or chicken and vegetables.
- Try it with fresh or frozen dumplings and pot-stickers and steamed or stir-fried vegetables for a quick and easy dinner.
- Serve fresh or leftover rice with poached or fried eggs and kimchi or chunky salsa for a savory breakfast or snack.
- Use your yellow rice for a base to make creative rice bowls for a hot or cold and healthy meal.
Jasmine Yellow Rice (easy stove-top recipe)
Equipment
- 1 small saucepan with lid
Ingredients
- 2 cups chicken, fish, or vegetable stock, or water + bouillon (match the broth to the protein you'll serve with the dish or use what you prefer)
- 1¼ cup dry jasmine rice
- 1 tbsp butter or coconut oil
- 1 tsp kosher or sea salt
- ½ tsp ground turmeric
- ¼ tsp garlic powder (optional)
Instructions
- Rinse the rice in a wire colander to remove excess starch and let drain.
- In a small saucepan with a tightly fitting lid, bring the stock or water just up to a simmer over medium heat. If you are using water and bouillon, add the bouillon base to the hot water and stir until dissolved.
- Add drained rice, turmeric, butter or oil, salt, and garlic powder. Stir until well mixed.
- Bring just up to a simmer, then turn heat down to a very low simmer. Cover the pot, and let simmer for 20 minutes, watching for the first few minutes to make sure it doesn't boil over.
- Remove the pot from the heat and leave covered for 5 minutes. Then, uncover, fluff with a fork, and serve.
Notes
Yellow Jasmine Coconut Rice Variation
For an even richer, creamier version of this rice dish, substitute coconut milk for all or part of the chicken broth in this recipe. You can omit the butter or coconut oil for this variation, as the coconut milk or cream will add fat. Or, use a small can of coconut cream instead of part of the broth, so you get creamy coconut richness plus the depth of flavor from the chicken or vegetable broth. You can also add up to a teaspoon of bouillon powder or base for more flavorful rice. Garnish the top of the rice with toasted unsweetened coconut flakes for a nutty crunch!Nutrition
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