Ingredients:

  • 1 ½ cups (285g) Long-grain Jasmine rice
  • 1 tbsp (14g) Unsalted butter
  • 2 cloves Garlic, minced
  • ¼ cup (40g) Yellow onion, finely diced
  • 1 tsp (3g) Ground turmeric
  • ½ tsp (1.5g) Ground cumin
  • ½ tsp (1.5g) Garlic powder
  • ¼ tsp (0.75g) Onion powder
  • ½ tsp (3g) Kosher salt
  • 2 ¼ cups (530ml) Chicken broth, low sodium
  • 1 small Bay leaf

Instructions:

  1. Place the jasmine rice in a fine-mesh strainer and rinse under cold water for 60 seconds until the water runs clear to remove excess surface starch.
  2. In a heavy-bottomed saucepan, melt the butter over medium heat. Add diced onion and sauté for 3 minutes until translucent.
  3. Stir in the minced garlic, turmeric, cumin, garlic powder, onion powder, and salt. Cook for 30 seconds until the spices are fragrant and the oil is vibrant.
  4. Add the rinsed and drained rice to the pot. Stir to coat every grain in the spiced oil and sauté for 2 minutes until the tips of the grains become opaque.
  5. Pour in the chicken broth and add the bay leaf. Increase heat to high and bring to a boil. Once boiling, stir once and reduce heat to the lowest setting.
  6. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid during this time.
  7. Remove from heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf and fluff with a fork before serving.