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    Home » Cooking With Kids

    Indian Savory Yellow Rice (The Kids Cook Monday)

    Oct 10, 2011 · Modified: Oct 12, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 6 Comments

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    , peeled and sliced into ¼-inch thick rounds - Andrea Meyers

    Rice is a common side at our house since we eat lots of Asian and Mexican food, and our pantry is stocked with several different types. For Asian dishes we cook with brown jasmine or brown basmati rice or a couple different kinds of short grain rice, depending on the dish. This traditional Indian basmati rice dish is flavored with cinnamon, cloves, turmeric, and bay leaves and goes well with a variety of Indian dishes. We make it with brown basmati rice, but you can also use white basmati rice.

    This is a super easy dish for the kids to make, whether you cook it on the stove or in a rice cooker (both methods below). Soaking the rice is important so the grains can expand fully and the kids can manage that task very easily, just rinse the rice first then soak in water for 30 minutes and drain before cooking. In fact, this is one dish that kids can make almost completely on their own.

    Here’s how you make it, as demonstrated by Top Gun, 7 years old.

    Andrea Meyers - Rinsing brown rice.

    Rinse the rice until the water runs clear, then soak it in a bowl of water for 30 minutes and drain well.

    Andrea Meyers - Adding spices to brown basmati rice.

    Put the rice in the cooker or pot, add the spices and liquid, then cook.

    Make sure to visit The Kids Cook Monday for more recipes to cook with your kids.

    How Adults Can Help the Kids

    • Demonstrate and assist with any tasks that might be new.
    • Explain stove safety if cooking rice on the stove.

    Safety Tips

    • Make sure an adult is present at all times.
    • Make sure an adult or older child turns on the stove.
    , peeled and sliced into ¼-inch thick rounds - Andrea Meyers
    Print Pin

    Indian Savory Yellow Rice

    Recipe for delicious savory yellow rice made with brown basmati rice and spices. Naturally gluten-free.
    Prep Time30 mins
    Cook Time35 mins
    Total Time1 hr 5 mins
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Keyword: basmati rice, gluten free, rice, vegetarian
    Servings: 6
    Calories: 127kcal
    Author: Andrea Meyers

    Equipment

    • medium bowl
    • strainer
    • rice cooker or 4-quart pot with lid

    Ingredients

    • 2 cups brown basmati rice
    • 1¼ teaspoons sea salt
    • ¾ teaspoon ground turmeric
    • 3 cloves
    • 1 cinnamon stick
    • 2 bay leaves
    • 2⅔ cup gluten-free chicken broth (vegetable broth)
    • 3 tablespoons unsalted butter (or ghee, optional)
    US Customary - Metric

    Preparation

    • Rinse the rice in the strainer, then transfer it to the medium bowl. Add water to cover and allow it to rest for 30 minutes. Drain well.

    Rice Cooker Method

    • Add the rice, salt, turmeric, cloves, cinnamon stick, and bay leaves to the bowl of the rice cooker, then add the broth and cook according to your manufacturers directions.

    Stove Method

    • Add the rice, salt, turmeric, cloves, cinnamon stick, and bay leaves to the 4-quart pot, then add the broth and stir. Bring to a boil, then cover with the lid and reduce heat to low. Cook for about 25 minutes, then turn off the heat. Allow the rice to rest undisturbed for about 10 minutes.

    Serve

    • Remove the cloves, cinnamon stick, and bay leaves. Cut the butter (if using) into small pats and gently stir in with the rice.

    Nutrition

    Calories: 127kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 868mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Kids Cook Monday Recipes

    Chinese Chicken Lettuce Wraps - Andrea Meyers
    Chinese Chicken Lettuce Wraps (The Kids Cook Monday)
    Spicy Mexican Black Beans - Andrea Meyers
    Spicy Mexican Black Beans (The Kids Cook Monday)
    Spinach and Tortellini Soup - Andrea Meyers
    Spinach and Tortellini Soup (The Kids Cook Monday)

    For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

    More Rice Recipes from Other Blogs

    • Cooking on the Side – Red Beans and Rice
    • A Life (Time) of Cooking – Coconut Rice. An Aromatic Recipe from Bali
    « Apple Butter Muffins
    Country Captain Chicken »

    Reader Interactions

    Comments

    1. Kathy - Panini Happy says

      October 10, 2011 at 11:48 pm

      We're big rice fans in our house too - can't wait to try this!

      Reply
    2. Kalyn says

      October 11, 2011 at 12:43 pm

      Sounds delicious, and I love turmeric!

      Reply
    3. Amber Corkin says

      September 20, 2019 at 9:26 pm

      This was a great recipe! Thanks for sharing!

      Reply
    4. Genie says

      September 26, 2021 at 9:48 pm

      Hi....should I use fresh bay leaves or dried? Thank you.

      Reply
      • Andrea says

        October 11, 2021 at 11:46 am

        Hi Genie! I usually use dried, and you can also use fresh.

        Reply

    Trackbacks

    1. Indian Inspired Dinner for One | when the road is no longer seen says:
      May 4, 2012 at 11:59 pm

      [...] over it soon enough.) I love hunting up recipes on pinterest, and around the web. Tonight I made Indian Savory Yellow Rice complete with a bay leaf and whole cinnamon stick, as well as a spicy chicken and mango dish that [...]

      Reply

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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