Yellow Rice


This rice is served very often in Middle Eastern restaurants, and I just love it alongside kabobs. The exotic taste of the saffron with the fluffy basmati rice is a great accompaniment to any main dish.

Nutritional info
per serving

Calories 168
Fat 7g
Saturated fat 1g
Carbohydrates 22g
Sodium 768mg
Fiber 0g
Protein 2g
Cholesterol 0mg

Yellow Rice

5.0 stars based on 1 reviews
4 cups
Prep time: Cook time: Total time:


  • 4 cups water
  • 1 chicken bouillon or vegetable bouillon
  • [1/2] tsp. or 10 strands saffron
  • 2 cups basmati rice
  • 2 TB. extra-virgin olive oil
  • 1 tsp. salt


In a 2-quart saucepan over medium heat, bring water, chicken bouillon, and saffron strands to a simmer.

Add basmati rice, extra-virgin olive oil, and salt, reduce heat to low, and bring to a simmer over low heat. Cover and cook for 40 minutes.

After 40 minutes, remove from heat. Fluff rice with a fork, cover, and let rice stand for 20 minutes.

Serve warm.

Tasty Tip
For a little more flavor and color, add [1/2] teaspoon turmeric to the rice as it cooks.

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In this recipe, you add the turmeric as an afterthought, for flavor and color you say. However, in the video at Amazon you stress turmeric as the ingredient which gives the dish its yellow color add it the beginning with the saffron to the simmering broth. The ingredient list doesn't even mention turmeric. Please clarify.

17 December , 2015
Julie A. Spears

I had been searching for a yellow rice recipe, and this one is superb. I've made this twice, and both times have been spot on. I add a dash of turmeric also, in addition to the saffron, but it's totally not necessary as it would still be good. This is a keeper. Flavorful, good!

3 June , 2015

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