Fluffy Yellow Rice

Check ingredients as you prepare them. These checks stay on this page.

• 2 cups jasmine rice (370g)
  Ingredient note

  Source: 2 cups jasmine rice (370g)
• 2 tablespoons vegan butter (28g, or olive oil, 30ml)
  Ingredient note

  Source: 2 tablespoons vegan butter (28g, or olive oil, 30ml)
• 1 teaspoon ground turmeric (3g)
  Ingredient note

  Source: 1 teaspoon ground turmeric (3g)
• 1/2 teaspoon garlic powder (1.5g)
  Ingredient note

  Source: 1/2 teaspoon garlic powder (1.5g)
• 1/2 teaspoon ground cumin (1g)
  Ingredient note

  Source: 1/2 teaspoon ground cumin (1g)
• 3 cups vegetable broth (720ml)
  Ingredient note

  Source: 3 cups vegetable broth (720ml)
• 1/2 teaspoon fine sea salt (or to taste, 3g)
  Ingredient note

  Source: 1/2 teaspoon fine sea salt (or to taste, 3g)
• 1 tablespoon fresh lemon juice (15ml)
  Ingredient note

  Source: 1 tablespoon fresh lemon juice (15ml)
• 2 tablespoons chopped fresh parsley or cilantro (for serving (optional), 8g)
  Ingredient note

  Source: 2 tablespoons chopped fresh parsley or cilantro (for serving (optional), 8g)

1. Rinse the rice. Place the jasmine rice in a fine-mesh strainer and rinse it thoroughly under cold running water, gently moving the rice around with your hand, until the water runs mostly clear. Let the rice drain well for a minute or two to remove as much excess water as possible.
2. Toast rice. Melt the vegan butter in a medium saucepan over medium heat. If using olive oil, heat it until warm. Add the drained rice and cook for 1–2 minutes, stirring gently, until the grains are coated with the butter or oil.
3. Toast the spices. Add the turmeric, garlic powder, and cumin. Cook for about 30 seconds, stirring constantly, until the spices are fragrant and the rice is evenly coated and yellow.
4. Boil. Pour in the vegetable broth and add the salt. Stir once to combine, then increase the heat and bring the mixture to a boil.
5. Simmer. As soon as it begins boiling, reduce the heat to the lowest setting and cover the saucepan tightly with a lid. Cook without stirring or lifting the lid for 15–18 minutes, or until the broth has been absorbed and the rice is tender.
6. Rest. Remove the saucepan from the heat, keeping the lid on. Let the rice rest, covered, for 10 minutes. The trapped steam will finish cooking the rice and help the grains stay fluffy.
7. Fluff the rice. Remove the lid and gently fluff the rice with a fork, separating the grains without mashing them.
8. Finishing touches. Add the lemon juice and gently toss to distribute it throughout the rice. Taste and add more salt if needed.
9. Serve. Sprinkle with chopped parsley or cilantro, if using, and serve warm.