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!
Scroll down for the step by step photos!
Yellow Jasmine Rice
This savory Yellow Jasmine Rice combines warm and fragrant Indian spices and chicken broth to make the most flavorful rice you've ever tasted!
- 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.
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*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: 0.22gRead our full nutrition disclaimer here.
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I just made this to go with some prepackaged Indian food. It smells so good I might just eat it by itself. Yum
This is my son’s favorite rice! (And mine too). The balance of spices is just perfect. I served it with roasted zucchini, onion, yellow squash, and grape tomatoes.
I made your rice a couple of times but instead of chicken broth I used water plus I added salt & half a package peas & carrots
Thank you for an amazing dish
Do you think substituting olive oil for the butter would be okay? If so, how much should I use? I want to make this rice but my boyfriend is dairy free. Thanks!
Go for it! XOXO -Monti
Delicious and flavorful!
Truly the best! Flavors are outstanding! Didn’t have turmeric so substituted sazon and a little ginger. Thank you for turning rice into something special.
Another good one Budget Bytes Team. Keep it up!!! I really enjoyed this. I was a little too lazy to chop up fresh garlic so I used powdered garlic instead, but it still came out good. Thanks again.
Nice sub! XOXO -Monti
I love this recipe and have been making it for several years. I always follow the recipe exactly and until recently never had a problem with it turning out right. But, for some reason, the last couple of times I’ve made it the rice has gotten gummy while also not cooking all the way. I moved to a different state recently, and I don’t know if the stove, water, or even rice from the store is somehow different. Has that happened to anyone else? Do you have any suggestions for how to remedy it?
Hi Amy! It might have something to do with altitude. Follow the standard ratio of 2 cups of water for each 1 cup of dry long-grain white rice when cooking at altitudes between 3,000 and 5,000 feet. Increase the water by 2 tablespoons to 1/4 cup for altitudes above 5,000 feet, adjusting the amount upward as you go up in altitude. Cook long-grain white rice for 15 to 20 minutes at altitudes up to 5,000 feet; increase the time incrementally as the altitude increases. Expect rice cooked above 5,000 feet to take 25 minutes or more. Adjust as needed, adding more water if it evaporates too quickly and letting the rice cook longer if the kernels seem underdone. It helps tremendously if you cook rice in a pot with a glass lid so you can monitor its progress without lifting the lid, which releases way too much of your cooking liquid into the air in the form of steam. XOXO Monti
Agreed! Best rice I’ve ever tasted. I think the color the turmeric creates is part of it too. Very lovely to look at and perfectly flavored! I am planning to make your Chimichurri Kebaps tonight to eat together and looking forward to it!!! =D