Yellow Rice

This Yellow Rice Recipe is rich, flavorful, and evenly balanced, with a well-seasoned spice blend and sweet corn to finish it off.

author’s note

No-Stir, No-Stress Yellow Rice!

My in-laws lived in Johannesburg, South Africa, and during a visit, I fell madly in love with the South African Yellow Rice we had there, especially paired with Piri Piri chicken. It was the greatest combo.

Today, I’m sharing my version of that yellow rice. It’s not an exact replica, but it has the same warm, fragrant flavors we enjoyed on our trip.

This straightforward oven-baked yellow rice recipe comes together in one dish. Just add everything, including uncooked rice, to a casserole dish and pop it in the oven.

No stovetop and no watching the pot. Just fluffy rice, great flavor, and an incredible smell as it bakes!

What Is This Yellow Rice Recipe Made Of?

Ingredient	Notes / Tips
Basmati Rice	Stick with basmati; other rice types can get mushy.
Spices & Seasonings	check the seasoning and adjust any of them to your liking.
Brown Sugar	A small amount is enough to round out the flavors and keep it from being overly spicy.
Garlic & Ginger Paste	Use pre-minced garlic and ginger paste to save time and make this yellow rice recipe as straightforward as possible!
Raisins or Currants	Golden raisins are a reliable here. Not a fan? Leave them out!
Chicken Stock	Use full-flavor stock, not low-sodium, for the best results.
Butter	Use the full amount of butter. After testing different amounts, 8 tablespoons worked best.
Frozen Corn	mix in after baking to keep the corn fresh and bright.

Quick Tip

Frozen corn thaws fast in a hot dish, so skip thawing. Just stir it in this yellow rice recipe and it warms right up!

How To Make This Yellow Rice Recipe

Below are my top tips for success when cooking Yellow Rice.

1. Grease baking dish well with cooking spray to avoid rice sticking, and don’t skip the butter!
2. Be patient. The bake time is long, but it’s mostly hands-off. You can’t rush it.
3. Let the rice sit. Just like stovetop rice, it needs time to steam and soften so it doesn’t get mushy.

Transform Into A Main Course Meal

• Chicken and Yellow Rice Recipe: Serve with my absolute favorite seasoned chicken thighs.
• Add a Sauce: A creamy yogurt sauce, ripe avocado, or goat cheese adds coolness and creaminess to balance the spice.
• Add Toppings: Thinly sliced cucumbers, fresh mango, avocado, or a squeeze of lemon add crunch, freshness, and color.

Storage

• Store leftovers from this Yellow Rice Recipe in an airtight container in the fridge for 5 to 7 days.
• To freeze, portion into 2 cup bags for up to 3 months. Thaw overnight, then reheat with a splash of water in the microwave or on a low burner in a pan.

Quick Tip

For an Indian Yellow Rice Recipe, try this One-Pan Curry Rice instead!

More straightforward Rice Dishes:

Side Dishes

Coconut Rice Recipe

Dinner

Fried Rice Recipe

Side Dishes

Herb Rice In One Pan!

Side Dishes

Greek Rice Recipe

Ingredients

• Cooking spray
• 1-1/2 cups uncooked basmati rice (see note 1)
• 1-1/2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon yellow curry powder (see note 2)
• 1/2 teaspoon paprika
• 2 teaspoons light brown sugar
• 1/4 teaspoon ground cinnamon
• 1 bay leaf (skippable)
• 2 teaspoons minced garlic (see note 3)
• 2 teaspoons ginger paste (see note 3)
• 1/3 cup raisins (or currants or golden raisins)
• 2-3/4 cups chicken stock (or broth, see note 4)
• Salt
• 8 tablespoons unsalted butter
• 2 cups frozen corn
• Baked chicken thighs (to serve on the side, or see note 5 for more ideas)

Method

1. Heat oven to 400°F. Generously spray a ceramic or glass (not metal) 9×13-inch pan with cooking spray. Cut butter into 8 slices (1 tablespoon each) and keep nearby.
2. Add everything except butter and corn into the pan. Season to taste with salt and pepper (I add 1-1/4 tsp salt and 1/2 tsp pepper). Stir with a wooden spoon until ingredients are incorporated and spread in one even layer, making sure rice is covered by the liquid. Evenly top with cut pieces of butter. Cover tightly with foil. Bake for 40 minutes. Then, remove foil (save foil—just keep nearby for now) and bake 15 more minutes.
3. Remove from oven. Don’t stir the rice. Top with the foil again and let stand at room temperature 10 minutes. This is important to avoid mushy rice!
4. After 10 minutes, remove bay leaf and add frozen corn. Gently mix everything together and lightly fluff rice with a fork. Taste and add more salt/pepper if needed. Enjoy!