Active Time

　　5 minutes

　　Total Time

　　25 minutes

　　Yellow rice is a staple across many cuisines, but how each culture achieves the dish can vary from place to place. While some varieties of rice naturally have a yellow cast, cooks across Latin America, South Africa, South Asia, the Meditteranean, and their diasporas often turn to highly pigmented flavorings like achiote (also called annatto), saffron, or turmeric to lend plain white rice a bright yellow color and singular flavor. This easy yellow rice recipe comes from Nam, a now-closed Vietnamese restaurant formerly in Manhattan, but its versatile ingredients, including shallots and garlic, allow it to pair well with countless cuisines: Serve it with the restaurant’s Roasted Lemongrass Chicken or pair it with Mexican tamales, Spanish-inspired baked cod, or any other main dish that would benefit from a side of rice that comes with its own savory backbone.

　　Seek out high-quality turmeric for this recipe, like the single-origin Pragati turmeric from Diaspora Co. for the most vibrant color and an earthy, almost spicy, flavor. But consider this recipe for yellow rice a formula that you can riff on: Swap the shallot for onion and toss in some diced bell pepper while you’re at it; add ginger alongside the garlic; or use a blend of spices (coriander, cumin, and cayenne would all be welcome).

　　

Ingredients

4 servings

　　2 tsp. vegetable oil

　　2 medium shallots, finely chopped

　　1 garlic clove, finely chopped

　　1½ cups jasmine or basmati rice, rinsed

　　2¼ cups low-sodium chicken broth

　　1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

　　½ tsp. ground turmeric

　　

Step 1

Heat 2 tsp. vegetable oil in a heavy medium saucepan over medium-high. Cook 2 medium shallots, finely chopped, and 1 garlic clove, finely chopped, stirring often, until softened and just beginning to brown, about 2 minutes. Add 1½ cups jasmine or basmati rice, rinsed, and stir to coat.

　　

Step 2

Add 2¼ cups low-sodium chicken broth, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. ground turmeric; stir to combine. Bring to a boil, then reduce heat to medium-low and cover pan. Cook until rice is tender and liquid is absorbed, 15–18 minutes. Remove from heat and let sit (still covered) 10 minutes.

　　

Step 3

Uncover rice and fluff with a fork.