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–+ servings
White oval bowl with yellow rice, garnished with lime wedges, cucumber slices, tomato slices, orange bell peppers, chopped green onions and cilantro.

Thai Yellow Rice

Stacey Mincoff
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
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Total Time 30 minutes
Course Side Dish
Cuisine Asian
Servings 6 Servings
Calories 189 kcal

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
  • 1/4 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”, and cook for the recommended time for your particular cooker (they are not all the same). I set mine for one minute less than recommended.
  • 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: 189kcalCarbohydrates: 36gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 640mgPotassium: 348mgFiber: 3gSugar: 5gVitamin A: 1209IUVitamin C: 50mgCalcium: 43mgIron: 2mg
Keyword Asian, Multi-Cooker, Quick and Easy, Rice, Side Dish
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