How to Make Yellow Rice in a Rice Cooker

To make yellow rice in a rice cooker, rinse 2 cups of long-grain white rice and add it to the cooker with 2½ cups of chicken or vegetable broth, 1 tablespoon of butter, 1 teaspoon of ground turmeric, ½ teaspoon each of garlic powder and onion powder, and about ½ teaspoon of salt. Stir, cook on the White Rice setting, rest 10 minutes and fluff. It takes about 5 minutes of hands-on work and makes about 6 cups of golden, fragrant rice.

Yellow rice is a bright, savory side that goes with almost everything, from grilled chicken and black beans to curries and fish. On the stove it needs watching; in a rice cooker it is nearly foolproof. This recipe uses turmeric for color, with options for saffron, boxed mixes and a few easy variations.

Ingredients

Makes about 6 cups (6 side servings)

• 2 cups (about 370 g) long-grain white rice, such as standard long-grain or basmati
• 2½ cups low-sodium chicken or vegetable broth (see note on water)
• 1 tablespoon butter or olive oil
• 1 teaspoon ground turmeric
• ½ teaspoon garlic powder (or 1 minced garlic clove)
• ½ teaspoon onion powder (or 2 tablespoons minced onion)
• ½ teaspoon salt, adjusted to your broth
• Optional: ¼ teaspoon ground cumin, 1 bay leaf, a pinch of black pepper
• Optional to finish: ½ cup thawed frozen peas, chopped parsley or cilantro, lime wedges

Note on liquid: Rice cookers lose less water to evaporation than a pot on the stove, so they usually need less liquid. 2½ cups of broth for 2 US cups of rice works in most cookers. If your cooker has water lines, you can instead fill broth to the White Rice line for the matching number of rice cups. Remember that a rice cooker’s own cup is smaller (about 180 mL) than a US cup.

Instructions

1. Rinse the rice. Rinse it in a fine-mesh strainer under cold water for about a minute, until the water runs mostly clear. Drain well. This helps the grains stay separate.
2. Add everything to the cooker. Put the rice, broth, butter, turmeric, garlic powder, onion powder, salt and any optional spices into the inner pot.
3. Stir well. Stir to dissolve the turmeric and spread the spices evenly, then level the rice so it sits flat under the liquid.
4. Cook. Close the lid and use the White Rice setting (or the Mixed setting if your cooker has one). Most cookers take 25 to 45 minutes.
5. Rest. When it switches to Keep Warm, leave the lid closed for 10 minutes.
6. Fluff and finish. Remove the bay leaf, fluff with the rice paddle, and fold in peas and herbs if using. Taste and add salt if needed.

Tips for the Best Yellow Rice

• Use long-grain rice. It cooks up light and separate. Short-grain rice will be stickier.
• Stir the turmeric in well. Undissolved turmeric can leave dark streaks or a bitter spot.
• Bloom the spices for deeper flavor. If you have time, melt the butter in a small pan, stir in the turmeric, cumin and fresh garlic for 30 seconds, then add it to the cooker.
• Watch the salt. Regular broth is already salty. Use low-sodium broth or reduce the added salt.
• Protect your gear. Turmeric stains plastic paddles, silicone seals and light countertops. Wash the inner lid and pot soon after cooking. See how to remove rice cooker stains.

Turmeric vs Saffron

Many restaurant-style yellow rice recipes use a little of both, or use a saffron-flavored seasoning blend. Annatto (achiote) is another option and gives an orange-yellow color common in Latin American cooking.

Using a Boxed Yellow Rice Mix

Boxed yellow rice mixes also work in a rice cooker. Add the rice and seasoning packet, use the amount of water the box recommends minus about ¼ cup (because less evaporates in a rice cooker), add the butter or oil the box calls for, stir, and cook on the White Rice setting. Some mixes use parboiled rice, which may need a little more liquid, so check the package.

Variations

• Coconut yellow rice: Replace about ¾ cup of the broth with coconut milk. Great with curries.
• Yellow rice with chicken: Stir cooked, shredded chicken into the finished rice with peas and peppers for a quick one-pot meal.
• Mexican-style: Add ½ teaspoon cumin and a tablespoon of tomato paste, and finish with cilantro and lime. For a red version, see Spanish rice in a rice cooker.
• Brown rice version: Use brown rice, about 3 cups of broth for 2 cups of rice, and the Brown Rice setting.

For more flavor ideas, see how to flavor rice in a rice cooker.

What to Serve With Yellow Rice

• Grilled or roast chicken, pork chops or shrimp
• Black beans or pinto beans (see how to cook beans in a rice cooker)
• Curries and stews
• Fried plantains, roasted vegetables or a simple salad

Storing and Reheating

Cool leftover yellow rice quickly, refrigerate it in an airtight container within 1 to 2 hours, and eat it within 3 to 4 days. It also freezes well for a few months. Reheat with a splash of water until steaming hot. See how to store cooked rice and is it safe to reheat rice.

Which Rice Works Best for Yellow Rice?

Almost any white rice can turn yellow, but the type you pick changes the texture of the finished dish.

• Long-grain white rice: The classic choice. Grains stay separate and fluffy, which is what most people expect from yellow rice served next to chicken, beans or curry.
• Basmati: Long, slender grains with a light, nutty aroma. Rinse it well and let it rest for 10 minutes after cooking so the grains firm up.
• Jasmine: Slightly softer and a little sticky, with a floral smell that pairs well with garlic and coconut milk.
• Medium-grain rice: Gives a softer, creamier yellow rice. Good if you like your rice to hold together on the plate.
• Brown rice: Works, but it needs the brown rice setting (or more water and more time on a basic cooker). The turmeric color looks more golden-brown than bright yellow.

Whatever you choose, measure with the cup that came with your rice cooker and fill water to the matching line on the inner pot when your cooker has them. Rice cooker cups are usually about 180 ml, which is smaller than a standard US cup.

How to Build More Flavor

Turmeric gives the color, but the flavor comes from what you add alongside it. A few small steps make a big difference.

Bloom the spices in fat

Spices taste fuller when they are warmed in oil or butter before liquid goes in. If your rice cooker has a sauté or quick-cook setting, melt a tablespoon of butter, add the garlic, onion and spices, and stir for about a minute until fragrant. If it does not, do this step in a small skillet and scrape everything into the inner pot.

Toast the rice

Stirring the rinsed, drained rice in the warm butter for a minute or two coats each grain in fat. This helps the grains stay separate and adds a light, nutty taste.

Use broth instead of water

Chicken or vegetable broth gives the rice a savory base. If your broth is already salted, reduce or skip the added salt, then taste after cooking and adjust.

Finish with something fresh

A squeeze of lime, chopped cilantro or parsley, or a few sliced green onions stirred in at the end brightens the warm spices.

How to Scale the Recipe

The recipe above is easy to double or halve. Keep the same ratio of rice to liquid, and scale the spices with the rice.

Do not fill the inner pot past its maximum line. Broth foams more than water, so very full pots are more likely to sputter through the steam vent.

Common Mistakes to Avoid

• Too much turmeric. More is not better. Large amounts taste bitter and earthy. Start with the amounts above and add more next time if you want a deeper color.
• Skipping the rinse. Unrinsed rice can turn gummy, especially with butter and broth in the pot.
• Stirring during cooking. Lifting the lid lets steam escape and stirring breaks the grains. Leave it closed until the cooker switches to Keep Warm.
• Serving right away. Let the rice rest for 10 minutes, then fluff it with a paddle. The color evens out and the texture improves.
• Adding vegetables too early. Peas and corn turn mushy if they cook the whole time. Stir them in at the end and close the lid for a few minutes to warm them through.

Frequently Asked Questions

How much turmeric do I use for yellow rice?

About ½ teaspoon of ground turmeric per cup of uncooked rice gives a bright color without a strong taste.

Can I use water instead of broth?

Yes. Increase the salt slightly and consider adding a little more butter or a bouillon cube for flavor.

Why is my yellow rice mushy?

Too much liquid or not rinsing the rice. Use a little less broth next time and rinse well.

Is yellow rice the same as Spanish rice?

No. Yellow rice gets its color from turmeric, saffron or annatto. Spanish (Mexican-style) rice is reddish, from tomato.

Can I make yellow rice in a Zojirushi or Cuckoo?

Yes. Use the White or Mixed menu and fill broth to the matching water line. See how to use a Zojirushi and how to use a Cuckoo.

Does turmeric stain the rice cooker pot?

It can leave a light yellow tint on the lid gasket and paddle. Wash them soon after cooking with warm soapy water. A paste of baking soda and water helps lift stains from plastic parts.

Can I make yellow rice with brown rice in a rice cooker?

Yes. Use the brown rice setting if you have one, or add a little more liquid on a basic cooker. Expect a longer cooking time and a deeper golden color.

Why is my yellow rice mushy?

Usually there was too much liquid, the rice was not rinsed, or it was a softer variety like medium-grain. Reduce the liquid slightly next time and rinse until the water runs mostly clear.

The Bottom Line

Yellow rice in a rice cooker is as easy as adding rinsed rice, broth, butter, turmeric and a few pantry spices, then pressing Start. Rest it, fluff it, and finish with peas and herbs for a colorful side that goes with almost anything.