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The Best Way to Make Yellow Rice – vegetarian recipe
Stav Kogan

The Best Way to Make Yellow Rice

Move over, boring boxed mixes. This recipe shows you how to make fluffy, fragrant, and stunningly vibrant yellow rice from scratch, infused with saffron, toasted to nutty perfection, and simmered with fresh vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 2 ½ cups / 600ml (20.3 fl oz) vegetable stock or water
  • 1 large pinch saffron threads
  • 2 to 4 tbsp (60 ml) butter or extra virgin olive oil
  • 1 cup (150 g / 5.3 oz) chopped onion
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 tbsp (15 ml) minced garlic (about 2-3 cloves)
  • 1 ½ cups / 300g (10.6 oz) long-grain white rice
  • Salt and freshly ground black pepper, to taste
  • 1 ripe tomato, cored, seeded, and chopped
  • ⅛ tsp ground allspice
  • 2 bay leaves
  • 1 cup (150 g / 5.3 oz) fresh or frozen peasFor Garnish:
  • Freshly chopped parsley
  • Lemon wedges
  • for Perfect Yellow Rice
  • Toasting the rice in oil or butter before adding liquid gives it a wonderful nutty flavor and helps keep the grains from becoming mushy.
  • For an extra pop of color and a slightly different flavor profile, add ½ teaspoon of ground turmeric along with the allspice.

Method
 

  1. In a small saucepan, gently warm the vegetable stock with the saffron threads to allow the color and flavor to infuse.
  2. Set aside. 2.
  3. Place the butter or olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  4. Once the butter is melted or the oil is hot, add the chopped onion and bell pepper.
  5. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes. 3.
  6. Stir in the minced garlic and the rice.
  7. Season generously with salt and pepper.
  8. Reduce the heat to medium and continue to stir until the rice grains are glossy, fully coated in fat, and begin to turn a light golden color, about 3-5 minutes. 4.
  9. Add the chopped tomato, allspice, bay leaves, and peas to the skillet.
  10. Pour in the warm saffron-infused stock and stir everything together.
  11. Bring the liquid to a steady boil, then reduce the heat to a simmer and cover the skillet tightly. 5.
  12. Cook for about 15 minutes, or until most of the liquid has been absorbed by the rice.
  13. Do not lift the lid during this time. 6.
  14. Turn the heat down to the absolute lowest setting (or turn it off completely if using an electric stove) and let the rice rest, still covered, for another 15 to 30 minutes. This step is crucial for perfectly fluffy rice. 7.
  15. Remove the bay leaves. Fluff the rice gently with a fork.
  16. Taste and adjust seasoning if necessary.
  17. Garnish with fresh parsley and serve immediately with lemon wedges on the side.
  18. Do not skip the final resting period. Steaming the rice off the heat is the secret to making every grain perfectly tender and separate.
  19. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess surface starch and prevents sticky rice.

Nutrition

Calories: 450kcalCarbohydrates: 75gProtein: 10gFat: 12g

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