Yellow Jasmine Rice

$2.01 recipe / $0.34 serving
by Beth - Budget Bytes
4.70 from 153 votes
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Okay, this is a pretty big statement to make, but… This Yellow Jasmine Rice is the best rice I’ve ever had.

Yep. The flavor is simply out of this world. The aroma as it cooked almost gave me a high. Plain white rice is dead to me now.

If you follow the blog you’re probably familiar with how much I love jasmine rice. I don’t know how I lived my whole life without knowing about it, but since discovering it a year or two ago, I just can’t stop. It’s incredible. If you haven’t tried jasmine rice yet, go find it NOW.

Overhead view of a large bowl of Yellow Jasmine Rice with green onion sprinkled over top and a black spoon.

What is Jasmine Rice?

Jasmine rice is naturally fragrant and has the most wonderfully rich, mellow, and almost nutty flavor. You can find it at most major supermarkets either in the international foods aisle or in the rice section, usually on the bottom shelf. Even Walmart is in the jasmine rice game and is selling Great Value brand jasmine rice. It can be pricy if you buy one of those small specialty brand containers but if you buy an Asian brand (usually in larger bags on the bottom shelf), it can be just as inexpensive as regular rice. Also check bulk bins. Some stores will have jasmine rice (white AND brown) in bulk.

Spice it Up!

Anyway, I decided to kick up the jasmine rice by adding a few spices and something magical happened. The turmeric and cumin added to the rich, nutty flavor of the jasmine rice and the little pinch of cinnamon added just a hint of spicy sweetness… like hitting the cymbals on a drum kit. The first bite was so good, I swear I saw angels.

What Do You Serve with Yellow Rice?

This super flavorful yellow rice makes an excellent side to just about any grilled or roasted meat. I have served it with Chicken Adobo, Garlic Butter Baked Chicken Thighs, and Chimichurri Chicken Kebabs. It also makes a great component to vegetarian meals. I like to pair it with a fried egg and some sautéed greens (see Golden Rice Bowls).

Can I Make This in a Rice Cooker?

Yes! While it does turn out a little better when you sauté the garlic and spices in a skillet first, you can just add all the ingredients to a rice cooker and press “go” when you’re in a pinch!

Front view of a white bowl full of Yellow Jasmine Rice and a black spoon.

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Yellow Jasmine Rice

4.70 from 153 votes
This savory Yellow Jasmine Rice combines warm and fragrant Indian spices and chicken broth to make the most flavorful rice you’ve ever tasted!
Servings 6 cups
Prep 5 minutes
Cook 40 minutes
Total 45 minutes


  • 2 Tbsp butter ($0.22)
  • 2 cloves garlic, minced ($0.16)
  • 1 tsp turmeric ($0.10)
  • 1/4 tsp cumin ($0.02)
  • 1/8 tsp cinnamon ($0.02)
  • 2 cups uncooked long grain jasmine rice ($0.96)
  • 3 cups chicken broth* ($0.38)
  • 1 bay leaf, optional ($0.15)


  • Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1-2 minutes, or just until the garlic has softened.
  • Add the uncooked rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.
  • Add the chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.
  • After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.

See how we calculate recipe costs here.


*I use Better Than Bouillon concentrate to make my broth, which provides plenty of salt to flavor the rice.


Serving: 1CupCalories: 253.57kcalCarbohydrates: 49.33gProtein: 4.68gFat: 3.88gSodium: 460.4mgFiber: 0.22g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

One spoonful of Yellow Jasmine rice on a marble countertop and a few grains scattered around.

How to Make Yellow Jasmine Rice – Step By Step Photos

Butter Garlic and Spices

Add 2 Tbsp butter, 2 cloves minced garlic, 1 tsp turmeric, 1/4 tsp cumin, and 1/8 tsp cinnamon to a sauce pot.

Sauté Garlic and Spices
Sauté the garlic and spices in the butter over medium heat for 1-2 minutes, or just until the garlic has softened.

Mahatma Jasmine Rice

Add 2 cups of uncooked long-grain jasmine rice to the pot. I use this brand, which can be found in 5 lb. bags, usually on the bottom shelf of either the rice aisle, or the Asian section of major grocery stores.

Toast Rice

Stir and cook the rice in the butter and spices for about 2 minutes. This will toast the rice and spices giving them a deeper, nuttier flavor. You should hear a popping or crackling noise as the rice toasts.

Chicken Better Than Bouillon

Add 3 cups of chicken broth to the pot, along with one bay leaf (if using). I use Better Than Bouillon to make my broth because it’s less expensive than buying cans/boxes of broth and way better quality than the little cubes. It also provides all the salt needed to season the rice.

Add Chicken Broth

Give everything a good stir, place a lid on top, and increase the heat to high. Bring it up to a full boil then immediately turn the heat down to low. Let it simmer on low (with the lid) for 20 minutes.

Cooked Yellow Jasmine Rice

After 20 minutes, turn the heat off and let it sit undisturbed (do not remove the lid) for another 10 minutes. If you’re using a bay leaf, it will probably have floated up to the top and you can remove it at that point. You’ll also see swashes of spices over the surface.

Fluffed Yellow Jasmine Rice

Fluff the Yellow Jasmine Rice with a fork to redistribute all the spices, then serve!

Bowl of finished Yellow Jasmine Rice with green onion sprinkled overtop and a grey napkin underneath.

Not kidding. Best rice I’ve EVER eaten.

Need more help with cooking rice? Check out my guide for How to Cook Rice.

Try These Other Flavored Rice Recipes:

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  1. This was fantastic! Easy to make and flavourful! I really enjoy your recipes. Thanks for sharing 😊

  2. I come back to this recipe time and time again! I use vegan butter and veg stock and it still tastes AMAZING!! Love this recipe so much.