A simple and authentic recipe for making yellow rice at home that is perfect every time with more nutrition compared with ready-mix store brands containing many additives.
Authentic and very delicious yellow rice cooked in broth instead of water is a great way to increase the nutrition of this simple dish to perfection!
Just to give you some idea, people on the GAPS Diet (book) who are healing their gut to reverse autoimmune disease incorporate a small cup of homemade broth with every single meal. This is how important this traditional food is to health and healing.
The aromatic spices added to the yellow rice blend very well with the broth. If you are (oops) short on chicken broth for whatever reason, you can use this recipe for homemade vegetable bouillon cubes instead in a pinch.
In my experience, the flavor of the yellow rice is more acceptable to children than plain rice cooked in chicken broth.
Avoid Yellow Rice Mix from the Store
When I was growing up, yellow rice was one of my favorite foods. Unfortunately, those nasty yellow rice boxes or packages from the store were the choice for preparation.
These are without exception loaded with additives, chemicals, and worst of all, lots and lots of MSG! Â
No surprise that I am extremely sensitive to MSG as an adult having eaten so much of it as a kid. I avoid it like the plague (yes, it’s in just about everything processed) else I would be living on headache medicine.
By the way, the same goes for yellow rice served in restaurants unless they are completely authentic and do everything from scratch.
Most at the very least use canned chicken broth and probably a powdered flavor packet too, both loaded with neurotoxic MSG.
Scary Ingredients
Look at the long list of ingredients of Goya, one of the most popular yellow rice brands on the market. Artificial additives, synthetic vitamins and inorganic minerals (think gnawing on a bone to get your calcium – not effective!) are in bold and genetically modified (GMO) ingredients are in bold and underlined.
Wow, this stuff is so loaded with MSG that it is a definite recipe for a migraine if you ask me! Not only that, Goya is so cheap with its products that artificial yellow dye is used to color the rice instead of turmeric or saffron. Shareholder profits are obviously more important than people’s health to this company!
Long Grain Parboiled Rice Enriched with Iron (Ferric Orthophosphate), Niacin, Thiamine (Thiamine Mononitrate) and Folic Acid, Chicken Bouillon (Salt, Monosodium Glutamate (MSG), Sugar, Maltodextrin, Chicken Flavor [Hydrolyzed Soy Protein, Salt, Chicken Fat, Yeast Extract, Natural Flavor, Silicon Dioxide, Chicken Powder, Disodium Inosinate, Disodium Guanylate], Hydrolyzed Soy Protein, Hydrogenated Soybean Oil, Granulated Onion, Yeast Extract, Chicken Fat [Rendered Chicken Fat, Nonfat Dry Milk Solids, BHA, Propyl Gallate, Citric Acid], Granulated Garlic, Silica, Chicken [Cooked Chicken, BHA, Propyl Gallate, Citric Acid], Ground Celery, Parsley Flakes), Dehydrated Minced Onion, Salt, Dehydrated Red Bell Pepper, Dehydrated Green Bell Peppers, Garlic Granulated, Ground Coriander, FD&C Yellow No. 5, Silicon Dioxide (To Prevent Caking), Annatto Powder.
Obviously, I never use these yellow rice packages from the store. They are anything but healthy!
It is very easy to prepare yellow rice with no additives or MSG! By using homemade broth, the dish offers truly authentic flavor with the additional benefit of easy digestion.
Turmeric in Homemade Yellow Rice
In addition, this recipe uses turmeric, one of the most beneficial herbs on the planet. Turmeric is a spice widely used in traditional Indian cooking that has been used holistically for centuries.
Dr. Kelly Brogan MD uses turmeric widely in her holistic practice. Â She writes,
This wonder-spice is a mainstay of my anti-inflammatory work with patients in my practice where I use liposomal preparations of curcumin, the natural phenols responsible for turmeric’s yellow color, when I suspect their symptoms stem from a challenged immune system.
In research, the curcumin in turmeric was shown to be effective against Helicobacter pylori common in gastroduodenal ulcers regardless of the genetic makeup of the strain. Â
The administration of curcumin also resolved any gastric damage caused by the infection.
If you love yellow rice like my family does, you can derive maximum flavor and benefit by using homemade chicken broth as the base.
Water works too, but the yellow rice just isn’t as flavorful. If you use water, be sure to use plenty traditional herbs and spices like turmeric to add the flavor.
As mentioned above, another way to make yellow rice is using the spice saffron. If you would like to try Indian style saffron rice, the linked recipe uses the traditional method.
Healthy Arroz Amarillo
Ideally, when using brown or wild rice for this recipe, you should soak it first to make it more digestible. White rice is best especially if you have digestive issues. This video on soaking rice illustrates the procedure. We do not eat white basmati rice very frequently in our home (we never eat brown rice), so I sometimes do not soak it first.
If you prefer, you can use sprouted rice instead. This article on soaking vs sprouting outlines the differences in health benefits between the two methods.
Tip: If you end up with burnt rice because it cooked with the heat too high, don’t throw it out! Quickly take the pot to the sink and run cold water over the bottom which stops the cooking process. Transfer the rice mixture to a clean pan leaving out any burned rice stuck to the bottom of the first pan. Place a slice of bread on top of the rice before you cover the pot again and finish cooking. The bread will absorb any burnt smell that remains.
Yellow Rice Recipe (Arroz Amarillo)
Delicious yellow rice made with turmeric and other aromatic spices that is the perfect complement to any meal.
Ingredients
- 3/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1 pinch freshly ground cinnamon
- 1 pinch ground coriander
- 3 cups chicken broth substitute half filtered water or all water in a pinch
- 1 Tbl grassfed butter
- 3/4 tsp sea salt
- 1 1/2 cups white basmati rice preferably organic
- frozen organic baby peas
Instructions
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In a medium pot, heat the turmeric, cumin, coriander and cinnamon over low heat for about one minute to release the fragrance.
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Add the bone broth and/or water, sea salt, and butter and bring to a boil.Â
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Add the rice and stir well.
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Cover and reduce heat to a bare simmer.
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Cook with the cover on without stirring until the water is absorbed and the rice is tender, about 15 minutes.
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Remove the pot from the heat and let sit with the cover on for 5-10 minutes.
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Fluff with a fork, add thawed peas and serve.
More Information
Rice Cakes (Frittelle di Riso)
Homemade Rice Krispies Cereal
Chicken Broth No MSG Labels are a Lie
Lots of Headaches? MSG is a Likely Cause
This was so easy and turned out lovely! Thank you!
Awesome recipe! I would add a little black pepper to this as it greatly increases the bio-availability of the Turmeric.
Wow, didn’t know that. Do you have any refs on that as I would like to learn more about it.
Stumbled on to your site, which I really love. Just beginning to learn more about benefits of healthy eating. Saw your request for citation and, as it is part of my current work, thought I’d look it up for you.
Here’s a relevant study. As you can see from the abstract, piperine is nothing short of amazing.
Best regards from Chile,
KSK
Permeability characteristics of piperine on oral absorption–an active alkaloid from peppers and a bioavailability enhancer.
(PMID:9536651)
ABSTRACT
Black pepper (Piper nigrum) is one of the most widely used among spices. It is valued for its distinct biting quality attributed to the alkaloid, piperine. Black pepper is used not only in human dietaries but also for a variety of other purposes such as medicinal, as a preservative, and in perfumery. Many physiological effects of black pepper, its extracts, or its major active principle, piperine, have been reported in recent decades. Dietary piperine, by favorably stimulating the digestive enzymes of pancreas, enhances the digestive capacity and significantly reduces the gastrointestinal food transit time. Piperine has been demonstrated in in vitro studies to protect against oxidative damage by inhibiting or quenching free radicals and reactive oxygen species. Black pepper or piperine treatment has also been evidenced to lower lipid peroxidation in vivo and beneficially influence cellular thiol status, antioxidant molecules and antioxidant enzymes in a number of experimental situations of oxidative stress. The most far-reaching attribute of piperine has been its inhibitory influence on enzymatic drug biotransforming reactions in the liver. It strongly inhibits hepatic and intestinal aryl hydrocarbon hydroxylase and UDP-glucuronyl transferase. Piperine has been documented to enhance the bioavailability of a number of therapeutic drugs as well as phytochemicals by this very property. Piperine’s bioavailability enhancing property is also partly attributed to increased absorption as a result of its effect on the ultrastructure of intestinal brush border. Although initially there were a few controversial reports regarding its safety as a food additive, such evidence has been questionable, and later studies have established the safety of black pepper or its active principle, piperine, in several animal studies. Piperine, while it is non-genotoxic, has in fact been found to possess anti-mutagenic and anti-tumor influences.
PS:
NIH has a great deal of info on this subject, too. I work with medical research/stats every day (as an editor/translator). I was shocked by the volume of pharmacological research available on naturally-occurring (and readily available) substances.
ncbi.nlm.nih.gov/pubmed/9619120
Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers.
ncbi.nlm.nih.gov/pubmed/17987447
Black pepper and its pungent principle-piperine: a review of diverse physiological effects.
Made this rice tonight. It was yummy. I had never tried tumeric before. My family enjoyed as well with chicken and veggie kabobs. Thank you Sarah for the recipe!!
It’s also very good with a nice pinch of saffron, substituted for the cinnamon. I usually add a little black, red or cayenne pepper, too!
It is important to add some fresh ground pepper, this greatly increases the amount of turmeric benefit. Also for better turmeric benefit add butter to the turmeric before adding the broth.
Would jasmine rice work
Yes, that should work fine.
Thank you for this recipe and also the link to White Rice Better than Brown? I had read this on your site several years back and have never cooked brown again, which I hated anyway. This important article is worth reprinting often. Even my beloved WAPF still pushes brown rice! I found some amazing very long grain white basmati at a Greek deli. It’s the best! When I can’t get that, TJ’s has a good one.
Can you please stop including ads that have automatic running video with sound. It is very invasive (and embarrassing when on a call and multitasking!) and hogs too much of my computer processing. Thanks.
Yes, I’m sorry about that. I am trying desperately to get rid of them. What I do (so many sites have problems with this!) is turn down the sound on my computer so I never hear them.
Thank you for the recipe Sarah. You mentioned at the beginning that the rice is cooked in Gelatin and chicken broth but I don’t see any gelatin mentioned in the recipe.
The gelatin is in properly made chicken broth 🙂
I have been sneaking turmeric into many dishes lately! This one sounds good. Do you use white basmati rice over other white rice varieties because it is a better rice or is it personal preference?