Easy Homemade Yellow Rice

I have officially become the Rice Master!

For the longest time, I struggled to cook rice on the stove. That classic long-grain rice ratio of 2 cups water to 1 cup rice? It NEVER worked for me.

Then I switched to basmati rice, and let me tell you—I make flawless rice every time.

I’ve had this recipe saved for several years but never made it because, honestly, my rice-making skills were questionable at best. But tonight, I decided it would be the perfect side for the Chicken Shawarma Meatballs I made.

And wow. It was perfect!

I made one small adjustment to the recipe: I used 1 cup basmati rice to 1¼ cups water, and the result was fluffy, perfectly cooked rice every single time.

I completely forgot to add the garlic, but honestly? I didn’t even miss it.

This one is definitely going into the regular rotation. It’s easy, delicious, and when you can get perfect rice every time, that’s a win-win in my book!

Easy Homemade Yellow Rice

Recipe from Simply Mama Cooks

Serves 4

• 1 c long grain rice
• 3 T cooking oil
• 1/3 c onion; finely minced
• 2 cloves garlic; minced
• 1 T chicken bouillon powder
• 1/4 tsp ground turmeric
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 c water

Rinse and drain the rice. 

Preheat a pan; add 3 T oil and the rice. Toast for 5 minutes or until golden brown using a medium low heat.

Add the finely minced onion to the rice. Sauté for 2 minutes. Add garlic and saute for another minute. 

Combine the turmeric, garlic powder, onion powder and chicken bouillon. Quickly mix with rice. 

Add water, bring to a boil, cover with a lid, set heat to a low setting and simmer for 18-20 minutes. 

After the cook time, turn off the heat. DO NOT lift the lid. Allow it to sit covered for 5-10 minutes. 

Uncover, fluff and serve. 

May want to add salt and pepper.