Ingredients
Rice and Seasonings
- 1 cup basmati rice (or your choice of long-grain rice, rinsed and drained)
- 1/2 tsp turmeric powder
- 1/4 tsp salt (or to taste)
- A pinch of black pepper (or to taste)
Vegetables and Aromatics
- 2 tablespoon onion (finely diced)
- 3 garlic cloves (minced)
Liquids and Fats
- 1 tablespoon unsalted butter (or coconut oil)
- 1 1/2 cups chicken stock (or vegetable stock)
Garnish
- Parsley for garnish (optional)
Instructions
- Heat butter and sauté aromatics: Heat butter in a skillet over medium heat until melted. Add the finely diced onion and minced garlic, sautéing until fragrant and translucent, about 1-2 minutes.
- Add turmeric and rice: Stir in the turmeric powder to coat the onion and garlic mixture evenly. Then add the rinsed and drained rice, stirring to ensure every grain is lightly coated and toasted.
- Cook rice with stock: Pour in the chicken or vegetable stock, season with salt and black pepper, and mix well. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15 minutes until the rice is tender and the liquid is absorbed.
- Rest and garnish: Remove the skillet from heat and let the rice sit, covered, for 5 minutes to steam. Fluff the rice gently with a fork and garnish with chopped parsley if desired. Serve warm and enjoy!
Notes
- For a vegan version, use coconut oil and vegetable stock.
- Rinsing the rice removes excess starch and prevents clumping.
- Adding a pinch of saffron or cumin seeds can enhance the flavor profile further.
- Ensure the skillet is tightly covered during simmering to evenly cook the rice.
- Use fresh turmeric powder for the best color and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
