This Mediterranean yellow rice is cooked in broth with turmeric, cumin, garlic, and onion until fluffy, golden, and full of flavor.
This golden rice is the side dish I make with almost everything.
It is ready in about 30 minutes and uses simple pantry spices you probably already have.
Every grain comes out light and separate, never sticky, so it soaks up sauces and juices beautifully.
Serve it with grilled chicken, kebabs, fish, or roasted vegetables for a colorful Mediterranean meal.
One reader, Leah, commented: “Made this for a birthday dinner and everyone loved it, even the non-rice lovers! ★★★★★”
Another reader, Laura, commented: “Made this for dinner with grilled chicken and it turned out delicious! ★★★★★”
If you like easy side dishes, try my cauliflower with tahini, carrot fries, and tomato burrata salad!
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Why this recipe works
- Big Flavor: Toasting the spices in olive oil before adding the rice brings out their warm, deep flavor.
- Cooked in Broth: Simmering the rice in chicken or vegetable broth makes every grain savory and delicious.
- Fluffy, Separate Grains: Rinsing the rice and resting it after cooking keeps it light and never sticky.
- Beautiful Golden Color: Turmeric gives the rice its bright yellow color and an earthy flavor.
- Pairs With Everything: It goes with grilled meats, fish, kebabs, and vegetables, so it fits any meal.
Ingredients
Before starting, measure and prepare your ingredients so the process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
White Rice: I love jasmine rice, but long-grain basmati works great too. Rinse it until the water runs clear.
Olive Oil: Extra virgin olive oil adds a rich, fruity flavor. If you prefer, vegetable oil works too.
Onion: Finely diced and sautéed until soft and sweet.
Garlic: Freshly minced garlic gives the best flavor.
Turmeric: Gives the rice its golden color and a warm, earthy flavor.
Cumin: Adds a nutty, smoky depth.
Garlic Powder and Dried Parsley: Boost the savory, herby flavor.
Kosher Salt and Black Pepper: Season the rice. Adjust to taste, especially if your broth is salty.
Chicken Stock: Makes the rice extra flavorful. Use vegetable broth to make it vegan.
Fresh Parsley: Chopped and sprinkled on top for freshness and color.
2. Garlic: Add the minced garlic and stir with a wooden spoon until fragrant, without letting it burn.
3. Spices: Add the turmeric, cumin, salt, black pepper, garlic powder, and dried parsley, and cook for 1 to 2 minutes to toast the spices.
4. Rice: Add the rinsed rice and stir until every grain is coated in the spices.
5. Simmer: Pour in the broth and bring to a simmer over medium-high heat. Cover with a tight-fitting lid, turn the heat to the lowest setting, and cook for 20 minutes without lifting the lid.
6. Fluff and Rest: Gently fluff the rice with a fork, cover again, and let it rest for 10 minutes. Top with fresh parsley and serve.
Expert Tips
- Rinse the Rice: Washing off the starch keeps the grains fluffy and separate.
- Toast the Spices: A minute in the oil brings out much more flavor.
- Don't Lift the Lid: The steam does the cooking, so keep the lid on for the full 20 minutes.
- Use a Tight Lid: Place a clean kitchen towel under the lid to trap the steam and absorb extra moisture.
- Let It Rest: Resting for 10 minutes finishes the cooking and keeps the rice from being sticky.
Troubleshooting
Why is my rice mushy?
There was too much liquid or the rice wasn't rinsed. Measure the broth carefully, rinse the rice well, and keep the heat on low.
Why is my rice still crunchy?
The lid wasn't tight or steam escaped. Add 2 to 3 tablespoons of hot broth, cover tightly, and cook on low for 5 to 10 more minutes.
Why is my rice bland?
Old spices or unsalted water. Use fresh spices, cook the rice in broth instead of water, and taste for salt before serving.
Frequently Asked Questions
Yes. Rinsing washes off the extra starch, so the grains cook up fluffy and separate instead of sticky. Rinse until the water runs clear.
I use 1 cup of rice to 1½ cups of broth. That keeps jasmine and basmati rice fluffy without turning mushy.
Yes. Sauté the onion, garlic, and spices in a pan first, then add them to the rice cooker with the rinsed rice and broth, and cook on the white rice setting.
Storing
Store leftover rice in an airtight container in the fridge for up to 4 days.
Freezing
Cool the rice completely, spread it in a freezer bag in a flat layer, and freeze for up to 3 months. Reheat straight from frozen.
Reheating Tips
Microwave: Sprinkle with a tablespoon of water, cover, and heat for 1 to 2 minutes, stirring halfway.
Stovetop: Warm in a covered pan with a splash of broth over low heat until hot.
Make It Ahead Of Time
Cook It a Day Early
Make the rice up to 1 day ahead, cool it quickly, and keep it in the fridge. Reheat with a splash of broth and add the fresh parsley right before serving.
Substitutions
Water: Use water instead of broth and add an extra ½ teaspoon of salt. The rice will be a little less savory.
Brown Rice: Use long-grain brown rice, add ½ cup more broth, and cook for 40 to 45 minutes.
Variations
Toasted Nuts: Stir toasted pine nuts or slivered almonds into the rice just before serving.
Lemon Herb: Stir in lemon zest, a squeeze of lemon juice, and chopped fresh parsley and dill.
Tomato: Sauté diced tomatoes with the onion and garlic, and top with fresh basil.
Raisins: Add a handful of golden raisins with the broth for a sweet contrast.
Spicy: Add a pinch of cayenne pepper with the other spices.
Chicken: Stir in shredded cooked chicken to turn it into a full meal.
How to Scale This Recipe
Multiply all the ingredients by the amount below.
- Half Batch: Make ½ of the recipe for 2 servings in a medium saucepan.
- Double Batch: 2x, for 8 servings. Use a wide pot so the rice cooks evenly, and add 5 minutes to the cooking time.
Serving Tips
Herbs and Vegetables: Top with fresh parsley, mint, or cilantro and diced tomatoes or cucumbers.
Rice Bowls: Use it as a base for grilled chicken, chickpeas, cucumber, and a yogurt sauce.
Stuffed Vegetables: Spoon it into hollowed-out bell peppers, zucchini, or tomatoes and bake until tender.
Equipment
More Side Dish Recipes
Looking for more sides? Try my baked greek fries, crispy smashed fingerling potatoes, and green beans and potatoes!
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📖 Recipe
Mediterranean Yellow Rice
Ingredients
- ¼ cup Olive oil
- 1 large Onion
- 3 cloves Garlic
- 1 tablespoon Turmeric
- ½ teaspoon Cumin
- 2 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Dried parsley
- ½ teaspoon Garlic powder
- 3 cups Chicken stock or vegetable broth
- 2 cups White rice
- 1 tablespoon Fresh parsley chopped
Instructions
- Garlic: Add the minced garlic and stir until fragrant, without letting it burn.
- Spices: Add the turmeric, cumin, salt, black pepper, garlic powder, and dried parsley, and cook for 1 to 2 minutes to toast the spices.
- Rice: Add the rinsed rice and stir until every grain is coated.
- Simmer: Pour in the broth and bring to a simmer. Cover tightly, turn the heat to the lowest setting, and cook for 20 minutes without lifting the lid.
- Fluff and Rest: Fluff with a fork, cover, and rest for 10 minutes. Top with fresh parsley and serve.
Notes
- Rinse the Rice: Rinse until the water runs clear for fluffy grains.
- Ratio: 1 cup rice to 1½ cups broth.
- Rice Type: Jasmine or long-grain basmati both work.
- Toast the Spices: A minute in the oil brings out more flavor.
- Keep the Lid On: Don't lift it during the 20 minutes of cooking.
- Towel Trick: A kitchen towel under the lid traps steam and absorbs extra moisture.
- Vegan: Use vegetable broth.
- Brown Rice: Add ½ cup more broth and cook for 40 to 45 minutes.
- Rice Cooker: Sauté the aromatics and spices first, then cook everything on the white rice setting.
- Storage: Keep in the fridge for up to 4 days, or freeze for up to 3 months.
Leah says
Made this for a birthday dinner and everyone loved it! (even the non-rice lovers)
Laura says
Made this for dinner with grilled chicken and it turned out delicious!
Gershon says
So good!