Golden Rice Recipe

Rinse the rice

Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear (about 30–60 seconds). This removes excess starch and prevents clumping.

Combine rinsed rice, water, and kosher salt in a medium saucepan with a tight-fitting lid. Set aside while you prepare aromatics.

Heat a medium skillet or the same saucepan over medium heat. Add butter and olive oil. When the butter melts and begins to foam, add the diced onion. Sauté until soft and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds, stirring, until fragrant but not browned.

Stir in the turmeric, paprika and cumin to toast briefly (about 20–30 seconds) to bloom the spices.

Carefully add the spiced onion mixture to the saucepan with the rice and water; stir to evenly distribute spices and aromatics.

Place the saucepan over medium-high heat and bring the liquid to a gentle boil, uncovered. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and let the rice rest, covered, for an additional 10 minutes to finish steaming and absorb any remaining liquid.

Remove the lid, fluff the rice gently with a fork to separate the grains and incorporate the golden color evenly.

If using frozen peas or mixed veggies, fold them into the hot rice now; the residual heat will thaw them. If you prefer the peas warmer, briefly return the rice to very low heat for 1–2 minutes while stirring.

Stir in chopped cilantro and lemon juice. Taste and adjust seasoning with additional salt and black pepper if needed.

Transfer to a serving bowl and sprinkle with toasted slivered almonds if using. Serve warm.