Description
This delicious Yellow Jasmine Rice recipe infuses fragrant Indian spices like turmeric, cumin, and cinnamon into fluffy jasmine rice cooked in savory chicken broth, resulting in a vibrant and flavorful side dish perfect for any meal.
Ingredients
Main Ingredients
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- 1/4 tsp ground cumin
- 1/8 tsp ground cinnamon
- 2 cups uncooked long grain jasmine rice
- 3 cups chicken broth
- 1 bay leaf
Instructions
- Sauté Spices and Garlic: Add the butter, minced garlic, turmeric, cumin, and cinnamon to a medium saucepan. Sauté over medium heat for 1-2 minutes until the garlic softens and the spices become fragrant.
- Toast the Rice: Add the uncooked jasmine rice to the pot. Stir well and cook over medium heat for about 2 minutes to lightly toast the rice, which may cause a slight popping or crackling sound.
- Add Broth and Simmer: Pour in the chicken broth and add the bay leaf. Cover with a lid, raise the heat to high, and bring to a rolling boil.
- Cook Rice: Once boiling, reduce the heat to low. Keep the lid on and let the rice simmer gently for 20 minutes until fully cooked.
- Rest and Fluff: Turn off the heat but keep the lid on. Allow the rice to rest undisturbed for 10 minutes. Finally, remove the lid and fluff the rice gently with a fork before serving.
Notes
- For vegetarian version, substitute chicken broth with vegetable broth.
- Do not remove the lid during the simmering or resting stages to ensure fluffy rice.
- The spices can be adjusted to taste; add more turmeric for deeper color or more cinnamon for warmth.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.
