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Thai Yellow Rice

This Thai Yellow Rice recipe is so aromatic with the scents of saffron and anise, that you’ll be tempted  to eat it right out of the pot
Total Time30 mins
Course: Side Dish
Cuisine: Asian
Keyword: Asian, Multi-Cooker, Quick and Easy, Rice, Side Dish
Servings: 6 Servings
Calories: 189kcal
Author: Stacey Mincoff

Equipment

  • Multi-Cooker or Rice Cooker

Ingredients

  • 1 Cup Jasmine Rice (uncooked and rinsed)
  • 1 Cup Vegetable Stock (chicken stock or water)
  • 1/4 Teaspoon Red Pepper Flakes
  • 2 Large Cloves of Garlic
  • 1 Tablespoon Fish Sauce
  • 1/4 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Saffron
  • 1/4 Cup Minced Shallots (or 2 tablespoons dried shallots)
  • 1 Tablespoon Fish Sauce (optional, but lots of flavor)
  • 1 Tablespoon Butter or Oil
  • 1 Star Anise optional
  • 1 Cup Frozen Peas
  • Salt and pepper to taste

Garnish

  • 1/2 English Cucumber (sliced)
  • 1 1/2 Cups Cherry Tomatoes (sliced in half)
  • 1 Lime (cut into 8 wedges)
  • 4 Green Onions (chopped)
  • 1 Bell Pepper (any color)
  • Thai Basil (optional but so worth it (or cilantro, or sweet basil))
  • Red Thai Chilis (optional garnish - careful, they are HOT)

Instructions

  • Rinse the rice.
  • Add rice and all other ingredients except frozen peas and garnish ingredient to multi-cooker, set for “white rice”, set timer for 9 minutes. 
  • While rice is cooking, cut up all your garnish and have the peas ready to add.
  • Release the pressure, open lid, add peas and optional bell pepper slices, close lid and let sit for 3-5 minutes. 
  • Fluff with fork, place in a bowl or on individual bowls or plates and garnish (see list above). 
  • I highly recommend Thai basil over cilantro or sweet basil as it’s flavor is very unique and I think it adds a lot to this rice recipe. Serve with Thai Chicken Satay, or in place of white rice in other Asian dishes. Or eat it as a main vegetarian meal.

Notes

I like the flavor of anise. Fennel, Thai basil , star anise (and more) adds that flavor. I started out making this with a garnish of Thai basil, but I can’t always (or am too lazy to find it), so I started adding fennel bulbs, but I don’t always have that either, so I adding a star anise pod and it works too. Somtimes I grind the star anise, sometimes I don’t. It’s a versatile recipe with plenty of wiggle room. Add or omit what you like or don’t like.

Nutrition

Calories: 189kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 640mg | Potassium: 348mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1209IU | Vitamin C: 50mg | Calcium: 43mg | Iron: 2mg