Ingredients:

  • 1 cup dry long-grain white rice (200 g)
  • 2 tablespoons unsalted butter (30 g)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups low-sodium vegetable or chicken broth (480 mL)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a medium saucepan over medium heat, melt the butter.
  2. Add chopped onions and sauté until translucent, about 3-4 minutes.
  3. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  4. Add the dry rice to the saucepan, stirring to coat in the butter and allowing it to toast for 2-3 minutes until slightly golden.
  5. Pour in the broth, followed by the cumin, turmeric, black pepper, and salt. Give it a gentle stir.
  6. Increase the heat to high and bring the mixture to a boil.
  7. Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  8. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and serve garnished with chopped parsley.