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Spice-tinted yellow rice is a staple side dish across many cuisines. Some iterations get their yellow color from saffron or annatto, or by deploying a premade spice mix like sazón. This version from chef and cookbook author JJ Johnson relies on the dyeing power of turmeric for its golden glow. A little garlic powder and store-bought fried onions (which we like just as much as homemade ones, don’t tell anybody) bring in lots of savory flavor, meaning you can simply use water as the cooking medium. Have some chicken broth or the dregs of a store-bought stock you want to use up? Go ahead; we won’t tell.
4 servings
2
1½
1
3
1
1
Whisk together 2 tsp. store-bought fried onions, 1½ tsp. ground turmeric, and 1 tsp. granulated garlic in a small bowl.
Melt 3 Tbsp. unsalted butter in a medium saucepan over medium heat. Add seasoning blend and cook, stirring often, until fragrant, about 1 minute. Add 1 cup jasmine rice, rinsed until water runs clear, and cook, stirring often and reducing heat if needed to keep spices from scorching, until grains are coated and opaque around the edges, about 2 minutes.
Pour in 1½ cups water and add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to low and cover saucepan with a tight-fitting lid. Cook until water is completely absorbed and rice is tender, 15–18 minutes. Remove pot from heat and let rice sit (still covered) 5–10 minutes.
Uncover rice and fluff gently with a fork. Transfer pilaf to a platter and top with chopped tender herbs (such as parsley or cilantro) if desired. Serve with lemon wedges if desired.
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