Learn how to make this delicious yellow rice and corn combination from scratch. This colourful homemade rice is very simple to make using brown rice that's seasoned with herbs and spices.
For those of you who are rice lovers then here is another variation for you to try your hand at.
Rice is a household staple for many cultures including my own but it can sometimes seem like a repetitive dish to make.
I decided to jazz things up by making some yellow rice, because yellow is such a vibrant, bright colour which will really make your rice stand out.
Yellow rice is typically made with an ingredient which will make the rice yellow. Saffron, annatto (achiote) or even turmeric are commonly used to achieve this.
I personally like to add some corn, herbs, spices and my homemade curry powder for additional flavour.
This is the type of rice that works well with almost any dish, it's so versatile and pairs well with vegan and meat dishes.
Whether its a weeknight, lunch, brunch, dinner or even if you are hosting an event, this rice will not disappoint.
Ingredients you will need
- Rice - You will need to use brown rice, more specifically basmati.
- Water - For washing the rice and to also cook it.
- Curry powder - I'm using my homemade curry powder for colour and flavour.
- Vegan butter - I like to use vitalite (UK) plant based butter.
- Corn - Try to use organic if possible.
- Garlic/onion granules/pink salt - To enhance the flavour of the rice.
- Thyme/parsley - I like to use fresh thyme stems which I tie together and dried parsley.
- Lime - The juice of a lime for soaking the rice grains.
The steps
- Use a strainer to rinse the rice several times until the water runs clear.
- If you don't plan to soak the rice, skip and move onto step 5.
- Place the rice in a medium sized bowl with the juice of a lime, stir, cover and set aside overnight or for several hours.
- Rinse off the rice with the lime water again a few times then transfer the brown rice to a medium sized saucepan.
- Add the curry powder, vegan butter, onion/garlic granules, parsley, thyme and pink salt.
- Add the 2 cups of water and then bring the rice to a rapid boil.
- Now add the sweet corn.
- Reduce the heat to low, cover the saucepan with the lid and simmer for 30 minutes.
- Check the rice a few minutes before the end of the given time with a fork.
- Remove the thyme stems.
Notes and tips
- If you suffer from digestion difficulties then I recommend soaking the rice grains in lime water as this will help to ease digestion.
- This recipe is specifically for BROWN rice, basmati to be precise. Please follow the recipe using this rice or the ratio of any other type of rice to water won't work.
- As a general rule of thumb, it is best not to re-heat rice more than once and always ensure it is piping hot when it is heated.
- Use the cooking time as a general guideline, when the rice is cooked it should be soft and fluffy (use a fork to determine its readiness).
- Use my How To Fix Rice tutorial, if you run into difficulties with cooking your rice.
- Any leftover rice should be refrigerated for no more than 24 hours.
- You can freeze the rice for up to 3 months, just make sure to thoroughly thaw it in the refrigerator before consuming.
Recipes to pair this recipe with
- Red Lentil Stew
- Jackfruit Chilli
- Plantain Curry
- Stewed Red Kidney Beans
- Trinidad Stew Chicken
- Caribbean Plantains and Ground Beef
- Creamy Coconut Curry Chicken
- Garlic Butter Chicken
- Stewed Goat Meat
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Yellow Rice with Corn
Ingredients
- 1 tablespoon lime juice (15g)
- 1 cup brown basmati rice (185g)
- 1 tablespoon curry powder (6g)
- 1 tablespoon vegan butter (8g)
- 1 teaspoon onion granules (2g)
- 1 teaspoon garlic granules (3g)
- 1 teaspoon parsley )1g)
- 6 sprigs of thyme tied together
- ½ teaspoon pink salt (3g)
- 2 cups water (475ml)
- 1 cup sweet corn (154g) organic, if possible
Instructions
- Use a strainer to rinse the rice several times until the water runs clear.
- If you don't plan to soak the rice, skip and move onto step 5.
- Place the rice in a medium sized bowl with the juice of a lime, stir, cover and set aside overnight or for several hours.
- Rinse off the rice with the lime water again a few times then transfer the brown rice to a medium sized saucepan.
- Add the curry powder, vegan butter, onion/garlic granules, parsley, thyme and pink salt.
- Add the 2 cups of water and then bring the rice to a rapid boil.
- Now add the sweet corn.
- Reduce the heat to low, cover the saucepan with the lid and simmer for 30 minutes.
- Check the rice a few minutes before the end of the given time with a fork.
- Remove a few grains using a fork, cool off the grains, place in the palm of your hand and use your fingertips to determine it's readiness. The grains should be easy to crush, soft and overall the rice should be fluffy in appearance.
- Remove the thyme stems.
Notes
- If you suffer from digestion difficulties then I recommend soaking the rice grains in lime water as this will help to ease digestion.
- This recipe is specifically for BROWN rice, basmati to be precise. Please follow the recipe using this rice or the ratio of any other type of rice to water won't work.
- As a general rule of thumb, it is best not to re-heat rice more than once and always ensure it is piping hot when it is heated.
- Use the cooking time as a general guideline, when the rice is cooked it should be soft and fluffy (use a fork to determine its readiness).
- Use my How To Fix Rice tutorial, if you run into difficulties with cooking your rice.
- Any leftover rice should be refrigerated for no more than 24 hours.
- You can freeze the rice for up to 3 months, just make sure to thoroughly thaw it in the refrigerator before consuming.
Leave a Reply