This recipe was inspired by one of my very best friends. She shared her recipe with me and I’ve been playing around with it for months now. The recipe below is my go-to for flavorful spiced yellow rice and I’m officially hooked. I rarely make plain white rice now because it just feels so boring.
Spiced Yellow Rice Recipe Notes
- I’m cursed when it comes to making rice the traditional way. I literally cannot successfully make rice on the stovetop. Don’t give me your tips because I’ve tried everything. I had resigned to cooking rice using the pasta method until I (finally) got an Instant Pot and everything changed. It’s now the only way I make rice. That being said, you could certainly adapt this recipe to the stovetop or a rice cooker. Whichever you prefer.
- Turmeric has been having a moment lately, and for good reason. It’s an anti-inflammatory, antioxidant-packed, cancer-fighting, brain-and-heart-loving superfood we should probably all try to eat more of. While there isn’t exactly a huge amount of turmeric in this recipe, regularly adding it into your diet is a great way to tap into some of those health benefits.
- You can swap out the aromatics in this dish to adapt to whatever you’re serving it with. I love to stir a little bit of lime juice and a whole bunch of chopped cilantro into the rice when it’s done cooking to serve in a taco bowl. Or you could try a combination of chopped basil, cilantro, green onions, and peanuts for a Thai-inspired flair. The base recipe is flexible, so go with whatever your heart and taste buds desire.
- I think the main thing I’ve learned with Instant Pot rice is that you have to rinse it really well. I put the rice in a fine-mesh strainer and rinse it under water while stirring the rice to get as much of the starch out as possible.
Flavorful Spiced Yellow Rice Recipe
- 1 tablespoon avocado oil
- 1/2 medium onion, minced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup water or stock
- Small handful fresh herbs, such as parsley, oregano, parsley, or cilantro
- Set the Instant Pot to the saute function. Add the oil and onion and saute for 3-5 minutes, until softened. Add garlic and saute for 30 seconds, until fragrant. Shut off the saute function.
- Put the rice in a fine-mesh strainer and rinse really well. Drain well and add to pot. Add turmeric, pepper, and water or stock. Stir everything to combine.
- Secure the lid, turning the steam release valve to Sealing. Set the Instant Pot to pressure cook on high for 4 minutes.
- Once it’s done cooking, let pressure naturally release for 15 minutes before turning the release valve to venting. Add in salt and herbs and stir to fluff the rice. Serve!