Yellow rice is a traditional yellow-colored rice dish in Iranian, West Asian, Moroccan,^[1] Ecuadorian, Peruvian,^[2] Caribbean, Portuguese, Filipino, Afghan, Indian, Sri Lankan, South African and Indonesian cuisines. It is made using white rice turned yellow by annatto, saffron^[3] or turmeric.^[4]

South African yellow rice, with its origins in Cape Malay cuisine, influenced by Indonesian cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries.^[5][6]

In Sri Lanka, it is known as kaha buth and draws from both Indonesian and Sri Lankan influences.^[7][8]

In Indonesia it is known as nasi kuning.^[9] In the Philippines, rice dishes cooked with turmeric include kuning and sinigapuna.^{[10][11][12][13]}