Caribbean Yellow Rice Recipe with Turmeric

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This Caribbean yellow rice is vibrant, flavorful, and easy to make. Made with turmeric, vegetables, fresh herbs, and a whole Scotch bonnet pepper, it’s a colorful side dish to serve with stewed meats, fried or grilled fish, and plenty of other Caribbean favorites.

Growing up in Trinidad and Tobago, yellow rice was one of the rice dishes that rotated through our Sunday lunches, along with rice and pigeon peas and calypso rice. Bright yellow and full of flavor, it was usually served alongside something stewed or fried. We made ours with turmeric, which we also commonly call saffron in Trinidad and Tobago.

Table of Contents

What is Caribbean yellow rice?

Caribbean yellow rice is a seasoned rice dish that gets its bright golden color from turmeric. My version is cooked with aromatics, fresh thyme, vegetables, and a whole Scotch bonnet pepper for flavor, then served as a side with dishes like stewed chicken, fried fish, or callaloo.

What you’ll need

Parboiled rice – This is my go-to rice and holds up well while cooking with the vegetables and seasonings.
Turmeric powder – Gives the rice its bright yellow color and earthy flavor. In Trinidad and Tobago, we also call turmeric saffron, so you may see “saffron powder” used in Trini recipes. This isn’t the same as true saffron.
Vegetables and aromatics – Red and green bell peppers, carrots, celery, garlic, and shallot add flavor, color, and texture. If you don’t have shallot, you can use pimento pepper instead.
Fresh thyme – Adds that familiar herby flavor we use in plenty of Caribbean dishes.
Scotch bonnet pepper – I add one whole pepper to flavor the pot without making the rice overly spicy. Keep it whole and be careful not to burst it.
Vegetable stock – Season the rice as it cooks. You can also use water with bouillon cubes.
Coconut oil – Used to sauté the vegetables and aromatics before adding the rice.
Raisins – Optional, but I like the little bit of sweetness they add to the savory rice.

How to make Caribbean yellow rice

Sauté the vegetables. Heat the coconut oil in a pot over medium-low heat. Add the garlic, bell peppers, carrots, celery, and shallot, and sauté until they begin to soften.
Add the seasonings. Stir in the turmeric and fresh thyme, mixing until the vegetables are evenly coated.
Add the rice. Stir in the washed parboiled rice and mix it well with the vegetables and seasonings.
Add the liquid. Pour in the vegetable stock, or water and bouillon mixture, and stir to combine.
Add the pepper and raisins. Add the whole Scotch bonnet pepper and the raisins, if using.
Bring to a boil, then steam. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Let the rice steam for about 20 minutes, or until the rice is cooked and the liquid has been absorbed. Try not to keep lifting the lid, and be careful not to burst the Scotch bonnet pepper.
Fluff and serve. Remove the Scotch bonnet and thyme sprigs, then fluff the rice with a fork and serve warm.

Tips & Variations

Keep the Scotch bonnet whole. Add the pepper whole to flavor the rice without adding too much heat. Be careful not to burst it while stirring or fluffing the rice.
Use foil if your lid doesn’t seal well. If your pot lid isn’t tight-fitting, place a sheet of foil over the pot before adding the lid. This helps trap the steam while the rice cooks.
Don’t keep lifting the lid. Once the rice comes to a boil and you lower the heat, cover it and let it steam. Opening the pot repeatedly releases the steam the rice needs to cook properly.
Don’t skip the raisins if you like sweet and savory together. I always add raisins to my yellow rice. They give little pops of sweetness against the turmeric, vegetables, and savory stock.

Storage & reheating

Let leftover yellow rice cool, then transfer it to an airtight container and refrigerate. Store it in the refrigerator for up to 4 days.

To reheat, sprinkle a little water over the rice and cover it to help create steam. Reheat in the microwave or in a covered pot over low heat until heated through, then fluff with a fork before serving.

What to serve with Caribbean yellow rice

Yellow rice works well anywhere you want a flavorful rice side. I especially like serving it with stewed, curried, fried, or grilled dishes.

Stewed chicken – The rice works well with the gravy from a good Trini stewed chicken.
Fish – Serve it with fried or grilled fish, or pair it with my curry fish in coconut milk.
Curry dishes – It makes an easy side for curry chicken, curry shrimp, channa, and other Caribbean curries.
Callaloo – Add callaloo alongside the rice and your choice of protein for a fuller meal.

And if you like some heat with your food, serve a little homemade pepper sauce on the side.

Looking for another easy rice side? Try my Caribbean carrot rice for a simple rice dish made with carrots, aromatics, and herbs.

Frequently asked questions

Why do some Trinidad recipes call turmeric saffron?

In Trinidad and Tobago, turmeric is commonly called saffron, so you may see Trini recipes refer to “saffron” or “saffron powder” when they actually mean turmeric. This recipe uses turmeric powder, not true saffron.

Is Caribbean yellow rice spicy?

Not necessarily. I add a whole Scotch bonnet pepper to the pot for flavor without cutting or bursting it. If the pepper breaks open while cooking, the rice will be much hotter.

What type of rice should I use for yellow rice?

I use parboiled rice for this recipe. It’s my go-to rice and holds up well while cooking with the vegetables, stock, and seasonings.

Can I leave out the raisins?

Yes. I always add raisins to my yellow rice because I like the little bit of sweetness they bring, but you can leave them out if raisins aren’t your thing.

Recipe

Renee Robley