Yellow Or White Rice Recipe

Rinse

Place the 2 cups of rice in a fine-mesh strainer or bowl. Rinse under cold running water, swirling the rice with your hand, until the water runs mostly clear (about 30–60 seconds). Drain thoroughly. This removes excess starch for fluffier rice.

If you have time, soak the rinsed rice in cold water for 10–15 minutes then drain — this helps the grains cook more evenly and produces a lighter texture. This step is optional.

Sauté aromatics (yellow rice only)

If making yellow rice, heat 1 tablespoon butter or oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and 1 teaspoon minced garlic (or garlic powder). Sauté until the onion is translucent and fragrant, about 2–3 minutes. Stir in 1 teaspoon ground turmeric and 1 teaspoon ground cumin and cook for 20–30 seconds to bloom the spices. If making plain white rice, simply heat the butter/oil and skip the spices and onion.

Add rice

Add the drained rice to the saucepan and stir to coat the grains in the butter/oil and spices. Toast the rice for 1–2 minutes, stirring frequently — this enhances flavor and helps separate the grains.

Add liquid and season

Pour in 2.5 cups of water or broth and add 1 teaspoon kosher salt and the bay leaf if using. Stir once to combine and bring the pot to a gentle boil over medium-high heat.

Simmer covered

As soon as the liquid reaches a steady gentle boil, reduce the heat to low so the surface is barely simmering. Cover the saucepan with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time (steam is needed for even cooking).

Rest

After 15 minutes, remove the saucepan from the heat but keep it covered. Let the rice rest for 10 minutes; this finishes steaming and firms the grains.

Fluff and finish

Remove the lid, discard the bay leaf if used, and fluff the rice gently with a fork to separate the grains. Taste and adjust seasoning with additional salt if needed. Stir in the chopped cilantro/parsley and a squeeze of lime if desired.

Serve immediately as a side with proteins, beans, or vegetables. For leftovers, cool the rice quickly, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently with a splash of water in a covered pan or microwave to restore moisture.