Yellow Basmati Rice

Every week I try to do a ‘Taco Tuesday’ since we all love ‘Mexican’ food. It’s evolved into more of a ‘tex-mex’ themed meal as opposed to being just the traditional tacos. One thing my kids always, unanimously, ask for on  Tuesday’s is this Yellow Basmati Rice.

Yellow Rice 2

I’ve adapted the original recipe to our specific tastes and preferences, and it’s always been love at first bite. Once upon a time, I used to buy yellow rice mix from the grocery store for just such dinners, but no more. Not only is making it myself cheaper, it’s actually less work.

This recipe has a wonderful ‘set it and forget it’ feel and is ready in less than thirty minutes. By far, this is the best yellow rice I’ve ever had, and hands down one of my favorite rice recipes.

Yellow Rice

Start your own ‘Taco Tuesday’ tradition. Have a fiesta. Just don’t forget this side dish. It’s the perfect compliment to any Mexican-style entree.

Yellow Basmati Rice
This authentic, Latin-style yellow rice, or Arroz Amarillo, is ready in under 30 minutes.
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  1. 2 cups uncooked basmati rice
  2. 3 cups chicken broth
  3. 2 tbsp butter
  4. 1 tsp turmeric
  5. 1/2 tbsp minced garlic
  6. 1/4 tsp ground cumin
  7. scant 1/8 tsp cinnamon
  8. 1 whole bay leaf
  1. In a dutch over, or in a large stove pot, heat the butter, turmeric, garlic, cumin, and cinnamon over medium heat until the butter has melted.
  2. Once the butter's melted, stir the spices into it and add the rice to the pot, stirring again until the rice is evenly coated and cooking over medium heat for about 2 minutes, lightly toasting the rice and spices.
  3. Pour the chicken broth into the pot and add the bay leaf.
  4. Put the pot's lid on, and bring the pot to a rolling boil, stirring occasionally to prevent sticking to the bottom.
  5. As soon as the broth reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for about 20 minutes. Be careful not to stir too often and let the heat escape.
  6. After simmering for 20 minutes, turn the heat off, but leave the lid on and let the rice 'rest' for 10 minutes.
  7. Remove the bay leaf. Fluff the cooked rice with a fork and serve it warm.
4 Sons 'R' Us


4 Sons 'R' Us: Yellow Basmati Rice


4 thoughts on “Yellow Basmati Rice

  1. Thanks for the recipe! I made it to serve with butter chicken and it was great. My dad especially loved it. Pinning it!

  2. My broth evaporated way faster than the allotted 20 minutes, like within 8 minutes it was completely evaporated and it was at the lowest possible. Nevertheless, it seemed to be almost done, so I just added a bit more water, let it simmer for 5 more minutes, and let it sit away from the flame for 10 more. It came out good.

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