Israeli Yellow Rice

In this delicious and fragrant Israeli Yellow Rice recipe (or Rice Pilaf) long or medium length grain white rice cooks together with (a) yellow spice(s) to create a non-sticky, and defined grain vibrant side dish. It’s so EASY to make! The rice never ends up mushy in Israeli Rice recipes. It’s not considered presentable.

If you love rice and green peas, yet want a yellow rice dish, check out this Israeli white rice with green peas recipe and you’ll find instructions for how to easily turn it into a lusciously yellow tint rice dish.

Now, we’ll get into the nitty gritty of how to make Yellow rice that is Mediterranean-Middle-Eastern-Israeli (rice Pilaf)style.

Ingredients For Israeli Yellow Rice

This recipe is an extremely minimalistic and easy recipe. I mean, really. There’s nothing to it! So, here’s what you’ll need:

• Long grain rice – Basmati, Jasmin, or any long-grain rice found in your local supermarkets. Basmati ends up thinner, while Jasmin is a bit wider and ends up a bit fluffier.
• Neutral oil – Safflower, sunflower, cotton, grapeseed, canola, vegetable oil
• Seasoning – A Yellow spice – You can choose turmeric, curry powder (which includes turmeric), which is prevalent in Indian dishes, but is also used in Israeli and Mediterranean dishes. You can also add cumin powder.
• Extra flavor – Kosher salt and pepper (black or white), and any of the following seasonings if you’d like to any any more flavor.
  • Your favorite Middle-Eastern spices: Paprika, Cumin powder, Baharat, Ras el hanout.
  • OR Your favorite Mediterranean spices (dry or freshly chopped): Oregano, Basil, Bay leaf (fresh or ground), and Dijon mustard (a teaspoon).
  • I wouldn’t mix the savory Middle-Eastern spices with the Mediterranean ones. Different vibe.
  • Freshly chopped herbs (that are common in both Mediterranean and Middle-Eastern cuisines: Parsley, and/or cilantro leaves.
  • By the way, this is a savory dish. But if you want to make it sweet, just add some a tablespoon of bee honey, natural date syrup, or sugar to the rice and stir it in for a minute with the rice and oil, before adding the water.
  • You can add cinnamon, or ground cloves, and other spices with a sweet aroma. The trick is to add a pinch and up to 1/4 teaspoon, until you know how it works in this dish. Even just 1/4 teaspoon will be very noticeable and very unpleasant for those who don’t like sweet dishes.
• Liquid – Hot water, or a chicken or vegetable broth, in which case, adjust saltiness.

Rice-Water Ratio in Israeli Yellow Rice

Okay, so we all know that this is the 1,000,000 dollar question. So, here it goes:

I’d say it all depends on 4 things:

• Rinsing your rice before cooking it, or cooking it dry – I don’t soak rice. It might end up breaking.
• The length of the grain rice (long Basmati, or Jasmin, or medium length)
• The brand – The same rice grain (whether Basmati, or Jasmin) but of different brands cook a bit differently.
• Whether you like your rice a bit firmer, or extra-fluffy and a tad sticky.

So, you see, the answer is that there is no one answer. That being said, I recommend using 2 cups of hot liquid for every 1 cup of long grain rice.

Preparation of Yellow Israeli Rice

You only need a few easy steps for separated (no-mush) yellow rice Isreali-Mediterranean rice. Here are the guidelines:

So, we start by rinsing the rice as you’ll see in the recipe below, or you can follow the recipe for cooking dry rice in the Notes section beneath the recipe below.

For non-sticky and defined rice dishes, always use long-grain rice and always pre-saute the rice in a bit of oil.

Step 1

Heating oil and sautéing the rice.

Step 2

Sauté the spices too.

Step 3

Cook the rice in a hot liquid.

What main dishes would Yellow Rice pair nicely with?

When pairing yellow rice from these regions, you’ll want dishes that complement its rich flavor and provide a balance in taste and texture. Here are some great options:

1. Meat dishes like

• Jerusalem Mixed Gril(I): Tender, spiced chicken breast, turkey breast (and optional chicken spleen) cooked in a large sauté pan, offering a savory contrast to the rice’s fragrance.
• Jerusalem Mixed Grill (II) – This is more of a charred recipe, more like Shawarma, if you leave out the spleens.
• Stuffed artichoke bottoms with green peas, or fava beans

2. Fish as this

• A Mediterranean Moroccan non-spicy fish dish

3. Fresh salads like

• Fresh herb cranberry salad
• Easy Cabbage bell pepper salad

4. Roast

• Roasted Lamb
• Tender blade steak

5. Salads and Accompaniments

• Tabbouleh: A refreshing salad of parsley, mint, tomatoes, cucumbers, and bulgur, dressed with lemon and olive oil, which contrasts the richness of the rice.
• Israeli spicy salad (Arab salad): A simple combination of chopped, tomatoes, cilantro, garlic, red onion (optional), chili pepper, and olive oil, which complements the richness of the rice.

6. Pickles

• Pickled Vegetables: Pickled cucumbers, turnips, or olives are often served in Middle Eastern meals to provide a tangy contrast to the warm, spiced rice.

These options offer a combination of savory, sweet, tangy, and crunchy flavors that will enhance your yellow rice dish from the Mediterranean, Middle Eastern, or Israeli cuisines.

Storing Yellow Rice

To Chill:

Refrigerate in an air tight container for up to a day. The next day, the rice might end up a bit dry. If you make room for a tiny cup of water to go into the container, this might prevent it from becoming dry.

I’ve never frozen rice before. Some say it’s fine. Always completely cool first and store in an air tight container.

Summary

Yellow rice, often infused with, turmeric, curry, and cumin, is a fragrant and colorful dish common in Mediterranean, Middle Eastern, and Israeli cuisines. It serves as a versatile base or side dish, complementing a variety of meats, fish, and vegetarian dishes, and is known for its rich flavor and vibrant color.

I hope you’ll enjoy this dish.

Enjoy!