Yellow Rice Recipe

Rinse and measure

Place the 2 cups of long-grain rice in a fine-mesh sieve and rinse under cold running water, agitating with your hand, until the water runs mostly clear (about 30–45 seconds). Drain well.

In a small bowl, combine the turmeric, ground cumin, ground coriander, salt, and black pepper. Set aside.

In a medium saucepan with a tight-fitting lid, add the rinsed rice and 2.5 cups water. Sprinkle the reserved spice mix evenly over the rice and stir once to distribute. Let the rice soak in the spiced water for 5 minutes while you prepare the aromatics.

Heat the butter and olive oil in a small skillet over medium heat until the butter melts and begins to foam but not brown (about 1–2 minutes). Add the diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic to the skillet and cook 30–45 seconds, just until fragrant. Remove the skillet from heat.

Pour the cooked aromatics (butter, oil, onion, garlic) into the saucepan with the rice and spiced water. Stir gently to combine, scraping in any browned bits from the pan.

Place the saucepan over medium-high heat and bring the mixture to a gentle boil uncovered. Once boiling, reduce heat to the lowest setting so the rice simmers very gently. Cover the pan tightly with the lid and cook undisturbed for 15 minutes.

After 15 minutes, turn off the heat and let the rice rest, still covered, for 10 minutes to finish steaming. Do not lift the lid during this time.

After resting, remove the lid and fluff the rice gently with a fork to separate the grains and incorporate steam pockets.

If using thawed peas or mixed vegetables, fold them into the hot rice immediately after fluffing. The residual heat will warm them through (about 1–2 minutes).

Taste and adjust seasoning with additional salt or pepper if needed. Stir in chopped cilantro if using, and serve with lime wedges on the side for squeezing over the rice.