Yellow Rice

Yellow rice is a game changer. It’s all the carby goodness of rice with a beautiful, beautiful flavor. Hands down, this is one of my favorite things to add to a meal. I’M OBSESSED.

The recipe is so simple I’ve memorized it (and I’m 99% sure I got this straight off the internet, so please no one sue me for posting it). I also use some of Uncle Roger’s rice cooking tips – he is hilarious and really knows his rice.

So what kind of rice should you use for this recipe? Literally anything – I’m convinced it doesn’t matter. I’ve used jasmine rice, basmati rice, brown rice, and probably other kinds of rice. Regardless, this recipe always comes out delicious.

I always make at least 2 cups of rice at a time – I like leftovers – but I’ll give you the basic ratio so you can scale it up as you please.

1 c rice: 3 T butter: 1 T each turmeric, garlic powder, and onion powder: ~2 c Chicken Broth (to first knuckle): Salt & Pepper

I usually cook it with cashews in it or stir in cilantro at the end, but you do whatever you want with it. What you choose to add gives this rice the versatility to go with all kinds of different foods.

You can also modify this rice to be vegan or Daniel Fast friendly by using veggie broth instead of chicken broth and substituting 2 Tbsp of coconut oil for the 3 Tbsp of butter. I tried this during our 21 day Daniel Fast in January and couldn’t tell the difference.

Bust out your rice cooker (if you don’t own one, go buy one immediately) and treat youself to some yellow rice!

Rile Up Your Kitchen!


  • 1 c rice
  • ~2 c Chicken broth (use the knuckle method)
  • 3 Tbsp. Butter (sliced into 1/2-1 Tbsp. pieces)
  •  1 Tbsp. Turmeric
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Onion Powder
  • Salt & Pepper
  • Add Ins: Fresh herbs, nuts, raisins, etc. Get Creative!

To make this recipe Vegan or Daniel Fast friendly, substitute vegetable broth & 2 Tbsp. coconut oil for the chicken broth & butter.


  1. Rinse the rice to get all the starch off (a very important step I often forget when I’m in a hurry)
  2. Put the rice in your rice cooker and even it out across the bottom. Set your pointer finger lightly on top of the rice, and pour chicken broth in until it reaches the first knuckle of your finger (if you’re a man or a lady with big hands, you’ll want to stop a little sooner than the first knuckle)
  3. Put everything else into the rice cooker (except for fresh herbs)
  4. Turn your rice cooker on and let it do the work.
    • Tip – If you have a rice cooker/veggies steamer combo like me, you can throw a veggie in toward the end of the rice cooking (when the liquid is getting low). But do it quickly so you don’t let too much steam out!
  5. Once the rice is done, stir in any fresh herbs.

Flavor. Fresh. Fun.

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