Overhead image of multiple bowls of yellow rice.

Yellow Rice

Students of all ages will love our yellow rice. This staple rice dish is found in many global cuisines and is flavorful, fun, and versatile.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
  • Serving Size
    1 cup


  • 6½ pounds brown long grain, parboiled rice, dry
  • ½ cup vegetable oil
  • 6½ quarts low-sodium vegetable stock

Yellow Rice Seasoning Blend

  • 4 tablespoons turmeric
  • 4 tablespoons garlic, granulated
  • 4 tablespoons onion, granulated
  • ½ teaspoon kosher salt


  • Create seasoning blend by mixing all seasonings in a small bowl.
  • Combine rice, oil, seasonings, and stock into a steamtable pan. Stir to combine. Cover tightly.
    • For 50 servings use one, 4-inch full steamtable pan.
    • Parboiled rice: cook in a 350 °F oven for 35 to 40 minutes.
    CCP: Heat to 135 °F for at least 15 seconds.
  • Remove from oven or steamer and let sit for 10 to 15 minutes.
  • Remove cover; fluff rice before serving.
    CCP: Hold warm, above 135 °F for service.

Recipe Notes

One cup portion provides: 2 oz. eq. whole grains

This recipe makes 50, 1 cup servings or 100, ½ cup servings

CCP: for leftover rice, cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.

Seasoning mix can be premade in bulk and stored.

Recipe source: Samantha Cowens-Gasbarro, Healthy School Recipes

Nutrition Facts

  • Serving 1 cup cooked
  • Calories 270kcal
  • Total Fat 4g
  • Saturated Fat .5g
  • Cholesterol 0mg
  • Sodium 90mg
  • Carbohydrates 51g
  • Dietary Fiber 4g
  • Sugar 1g
  • Protein 5g