Yellow Rice

This yellow rice is made with butter, garlic, turmeric, and broth—simple, flavorful, and ready to save your dinner (or your week).

this Recipe

You know that one side dish that ends up carrying the whole meal? For me, that’s this yellow rice. I stumbled into it by accident—no joke.

It was a rainy Tuesday, and I’d completely forgotten to grocery shop (again). I had leftover grilled chicken, one sad bag of rice, and half a stick of butter. I wasn’t feeling particularly motivated or inspired… honestly, I was one spoonful of peanut butter away from calling it dinner. But then I remembered this yellow rice I had once at a friend’s house. It was buttery and golden and warm in that way that feels like someone genuinely cared when they made it. I didn’t have her recipe, so I winged it.

And honestly? It turned out better than I expected. It wasn’t fancy. It wasn’t perfect. But it reminded me of why I love cooking in the first place—those little moments when the kitchen smells right and your food tastes like comfort.

Why You’ll Love This Yellow Rice Recipe?

It’s not just rice with food coloring. It’s not boxed. It’s not bland.

This yellow rice gets its color from turmeric, not weird artificial dyes. And when you toast the rice in butter first—yes, real butter—it gets this toasty, nutty thing going that feels rich but not heavy. The garlic and onion powder bring the kind of flavor you wish plain rice had. And the chicken broth? It pulls everything together in a way water simply cannot.

But honestly, the real magic is in the smell. When those spices hit the pan, it smells like something good is about to happen.

Also, and this is just my opinion—yellow rice is cozier than white rice. It’s that extra 2% effort that makes everything else on the plate taste better, like you were trying even if you weren’t.

Ingredient Notes:

Look, I don’t always measure everything perfectly. Sometimes I use fresh garlic, sometimes the kind from the jar. I’ve made this with water, veggie broth, and once… boxed chicken stock that expired in 2021 (would not recommend).

Here’s the “ideal” version—take it and make it yours:

• 3 tablespoons butter: Because why hold back? Margarine works too. I’ve tried it.

• 1 cup long-grain white rice: Basmati, jasmine, or whatever’s in your pantry. Just rinse it if it looks dusty.

• 1 teaspoon garlic (minced): Fresh if you’ve got it, jarred if it’s Tuesday.

• 1 teaspoon onion powder or dried onion: I’ve even used a half a shallot once. Worked fine.

• 1 teaspoon turmeric: Gives that golden color. Don’t skip it. (Unless you have to. Then add paprika and pretend.)

• 2 cups chicken broth: Or veggie broth. Or water + a bouillon cube. We’ve all been there.

• Salt + pepper to taste: You’re the boss of your seasoning.

• Chopped cilantro (optional): I like it. My husband says it tastes like soap. So… up to you.

How To Make Yellow Rice?

Step 1: Toast the rice.
Melt your butter in a skillet or saucepan over medium heat. Add the uncooked rice and let it toast for a few minutes. Stir it every now and then, but not too much. You’ll start to smell it change. That’s when it’s working.

Step 2: Add the garlic, onion powder, and turmeric.
Give everything a good stir so the rice gets coated in those golden spices. It’ll smell amazing—like you’re doing something way fancier than you are.

Step 3: Pour in the broth.
Add salt and pepper too. Bring it to a gentle simmer, then turn the heat to low and slap on a lid. Don’t peek. Seriously. Give it about 25 minutes. Maybe put on a playlist. Dance in the kitchen. Or scroll. No judgment.

Step 4: Fluff it up and finish.
When all the liquid is gone and the rice is tender, take it off the heat. Let it sit—just a few minutes. Then fluff with a fork. If you’re feeling cute, sprinkle chopped cilantro over the top. If not, serve it as-is. It’s already delicious.

Storage Options:

Leftovers? Pop it in a container and stick it in the fridge. It keeps well for about 3–4 days. Just add a splash of broth or water when reheating so it stays nice and fluffy.

Sometimes I even throw leftovers in a skillet with an egg the next morning. Yellow rice fried rice? Not traditional—but surprisingly good. Even better if you’re half-awake and hungry.

Variations and Substitutions:

Don’t have an ingredient? No panic. This recipe has seen many versions in my kitchen. It’s like a friend that doesn’t mind if you cancel plans last minute—it just gets you.

• Need it dairy-free? Use oil instead of butter. Coconut oil gives it a fun twist.

• No turmeric? The color will be different, but try paprika, curry powder, or nothing at all.

• Add-ins welcome: Peas, carrots, even shredded chicken—stir it in and call it a full meal.

• Want more flavor? Squeeze in lemon juice or zest at the end. Or stir in a spoon of salsa. It’s your world.

What to Serve with Yellow Rice?

Honestly, yellow rice pairs with just about anything. But here are some ideas if you’re stuck:

• Grilled or roasted chicken (always a win)

• Tofu or tempeh if you’re plant-based

• Fried eggs on top—hello, brunch

• Any kind of curry or stew

• Black beans and avocado—simple but so satisfying

• Whatever’s leftover from last night

Frequently Asked Questions:

Can I use brown rice?
Yes, but you’ll need more broth and more time. Plan for 45–50 minutes simmering, not 25.

What if I don’t have broth?
Use water and toss in a bouillon cube or some seasoning. Don’t let broth stop you.

Can I freeze it?
Absolutely. Let it cool, then freeze in bags or containers. Reheat with a splash of broth and boom—back to business.

This yellow rice isn’t just a recipe. It’s one of those things that quietly becomes part of your kitchen rotation, showing up on Tuesdays when you forgot to meal plan, or Sundays when you’re feeding everyone with whatever’s left in the fridge.

It’s simple, flexible, and cozy in a way that makes you feel like maybe, just maybe, you’re doing okay—even if your laundry’s still in the washer and dinner’s a little late.

So give it a try. Make it your own. Spill a little turmeric on the counter. Text me when it turns out better than you expected.

And hey—can’t wait to hear how you riff on it.

Keep the Flavor Coming – Try These:

Korean Corn Cheese

Rich and Creamy Corn Casserole with Cream Cheese

Maraschino Cherry Shortbread Cookies – A Tasty Delight

Yellow Rice

Cook Time 25 minutes mins

Total Time 25 minutes mins

A simple and fragrant yellow rice dish prepared with butter, turmeric, garlic, and broth. This versatile side pairs perfectly with grilled meats, stews, and curries.

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Servings

Ingredients

1x2x3x

• 3 tablespoons unsalted butter
• 1 cup long-grain white rice
• 1 teaspoon freshly minced garlic
• 1 teaspoon onion powder or dried minced onion
• 1 teaspoon ground turmeric
• 2 cups chicken broth
• ½ teaspoon Kosher salt or to taste
• Freshly ground black pepper to taste
• 2 to 3 tablespoons freshly chopped cilantro optional, for garnish

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Instructions

 

Toast the Rice:

1. In a medium-sized skillet or saucepan, melt the butter over medium heat. Add the uncooked rice and stir gently, allowing the grains to toast for approximately 3 to 5 minutes, or until they become lightly golden and fragrant.

Incorporate the Aromatics:

1. Stir in the minced garlic, onion powder, and ground turmeric. Continue to cook for an additional 1 to 2 minutes, stirring frequently to ensure the spices are evenly distributed and lightly toasted.

Simmer the Rice:

1. Carefully pour in the chicken broth. Season with salt and black pepper according to taste. Increase the heat slightly to bring the liquid to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and allow the rice to simmer for approximately 25 minutes, or until the liquid is fully absorbed and the rice is tender.

Finish and Serve:

1. Remove the pan from heat and let it sit, covered, for an additional 3 to 5 minutes. Fluff the rice with a fork to separate the grains. If desired, garnish with freshly chopped cilantro before serving.

Notes

This yellow rice recipe is naturally gluten-free when prepared with certified gluten-free chicken broth and spices. To ensure the dish remains gluten-free:

• Verify broth and spice labels for potential additives containing gluten.
• Avoid pre-mixed spice blends that may include anti-caking agents or fillers derived from wheat.
• Use certified gluten-free rice, especially when cooking for individuals with celiac disease or gluten sensitivity.

By making these adjustments, this dish is suitable for a gluten-free diet without compromising flavor or texture.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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