Seasoned Jasmine Rice

When you want to serve flavorful rice instead of plain rice or with whatever rice dish you have become bored, make this seasoned jasmine rice.
Course Side Dish
Cuisine Thai
Ingredient Keyword ground coriander, ground fennel, ground turmeric, jasmine rice
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time: 10 minutes
Total Time 40 minutes
Servings 4 people


  • 3 tablespoons sliced unsalted, almonds, plus more for garnish (optional)
  • 2 teaspoons olive oil
  • 1/2 large yellow onion finely chopped
  • 1 large garlic clove grated, minced, or crushed
  • 1 cup jasmine rice
  • 1-1/2 cups gluten-free low-sodium chicken stock Better Than Bouillon "Organic" Reduced-Sodium Chicken Base
  • 1/4 teaspoon ground fennel seeds or anise or caraway
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • Salt
  • Ground white pepper to taste (or black)
  • 2 teaspoons chopped fresh cilantro or cilantro fronds/thin strands (optional)


  1. If using almonds, preheat a skillet over medium-high heat. Add sliced almonds and roast, stirring frequently, until some are golden brown. Remove from skillet; set aside.
  2. Preheat a large skillet with olive oil. Add onion and sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 1 more minute.
  3. While the onion cooks, rinse the rice and drain thoroughly. Add the rinsed rice, chicken broth, fennel, coriander, turmeric, salt, and pepper to a 1-1/2-quart saucepan. Stir and bring to a boil. Add the sautéed onion and garlic, stir, and bring to a boil.

  4. Cover and reduce heat to low. Simmer for 20 minutes. Remove from heat and allow to rest for 10 minutes or until the rice absorbs all of the liquid.

  5. Add half of the almonds and half of the cilantro, if using, and fluff with a fork and serve.