Yellow Rice

This yellow rice is incredibly flavorful & easy. Toasted aromatics take it to the next level, then all that's left is covering & baking!

Course Side Dish

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 280

Author Timothy Pakron

Ingredients

2 cups white basmati rice
2 tablespoons cultured vegan butter or olive oil
1 medium shallot minced
2 fat garlic cloves minced
1-2 small hot chilis minced (optional)
1 tablespoon ground turmeric less if desired
2 teaspoons sea salt divided
½ teaspoon freshly cracked black pepper
¼ teaspoon chipotle or chili powder
2 ½ cups filtered or spring water
2 tablespoons rice vinegar
3 bay leaves fresh or dried

Instructions

Prepare the oven and rinse the rice: Place a rack in the center of the oven and preheat it to 450°F (232°C). Then rinse the rice thoroughly in a fine mesh strainer until the water runs almost clear. Set aside to drain while you prepare your aromatics.
Sauté the aromatics and toast the rice: Place a Dutch oven over medium-high heat and add the butter or oil. Note: If you don’t have an oven-safe pot with a lid, you can sauté this in a skillet and transfer it to a baking dish once everything’s toasted. Once the butter is melted and sizzling, add the minced shallots, garlic, and chili(s) (if using), along with a pinch of salt. Cook for 3 minutes, stirring every so often, until the shallots have softened. Reduce the heat to medium and add the turmeric, 1 teaspoon of salt, black pepper, and chipotle or chili powder. Toast for a minute, stirring frequently, then add the rinsed rice, and cook for an additional 3 minutes. Turn off the heat, and add the water, rice vinegar, bay leaves, and the remaining teaspoon of salt. Stir to combine.
Note: To make a shortcut version, you can replace the shallots and garlic with 1 tablespoon each of onion and garlic powder. You can also skip the toasting step altogether and add 2 tablespoons of melted butter (or olive oil), along with the spices and rinsed rice to a Dutch oven or baking dish with an oven-safe lid. Then stir to combine and bake as directed. You don’t get that toasty flavor, but it is quicker!
Bake the rice: Cover the pot (or transfer to a baking dish and cover with a lid or foil) and bake for 30 minutes. After baking, remove it and taste some rice for doneness. If it’s not fully tender, replace the cover and continue to bake for another 5 minutes. Once tender, remove from the oven and gently fluff the rice with a fork. Crack the lid on the rice and let it steam until you’re ready to eat. Enjoy!

Notes

I love the bold turmeric flavor you get from using a full tablespoon, but it could be overpowering if you aren’t used to it. I recommend trying this dish with 1 or 2 teaspoons first, and adding more as you become accustomed to the flavor.

This rice keeps beautifully in the fridge. I always make a big batch so that during the week, I can make fried rice with it using whatever vegetables and herbs I have.

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