What Is Yellow Rice?

Yellow rice is, undeniably, the happiest of all the rice preparations. Just look at its sunny hue! But what is yellow rice? What makes rice yellow? Here’s the rundown on yellow rice. 

What is yellow rice?

Yellow rice is a traditional rice dish in many cultures, such as Iranian, West Asian, Moroccan, Ecuadorian, Peruvian, Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African, and Indonesian cuisines. Its versatility, like many rices, allows it to be used as a side dish or a main course. Wherever it’s needed, yellow rice is there. You could even serve it as dessert, if you don’t mind the whines of profoundly disappointed children. 

What makes rice yellow?

Well, “yellow” could also mean “cowardly,” but as everyone knows, all rice is brave, valiant, and fearless in the face of danger. The yellow hue of yellow rice comes from annatto, saffron, or turmeric. Or, if you want to cut corners, yellow food coloring…but don’t expect that to deliver in the taste department!  

What is in yellow rice?

Yellow rice, first and foremost, is made with white rice—usually jasmine, basmati, or another long grain white rice. Then, you get your spices, such as saffron, annatto, or turmeric, to give it the titular coloring. While recipes vary depending on the cuisine, garlic (or garlic powder) and onion (or onion powder) are often added to yellow rice for flavor and general jazzing up. It is also sometimes cooked in chicken broth or even coconut milk

How is yellow rice made?

Here’s a basic talk-through recipe for yellow rice: Toast the rice. Then, boil the rice in water or chicken broth along with seasonings (onion, garlic, etc.) and whatever is giving your rice its hue (turmeric, saffron, or annatto). Cover and simmer until the rice is tender and the liquid is absorbed. Ta-da! Yellow rice. 


About the Author

Joe Rumrill

Joe Rumrill is a fictional one-eyed spinach-loving sailor created in 1929 by E.C Se- Wait, no, that's not right... Joe Rumrill is a stand up comedian and writer currently based in Los Angeles. His favorite thing about food is a close tie between the taste and the nutrients one gets from it. His least favorite thing about it is the "gritty, dirt-like quality some food has", but he's most likely referring to the time in third grade he was dared to eat playground sand.

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