Ingredients:

  • 1.5 cups long-grain white rice
  • 2.25 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 0.5 small yellow onion, finely minced
  • 2 cloves garlic, pressed
  • 1 tsp ground turmeric
  • 0.5 tsp garlic powder
  • 0.25 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Place 1.5 cups long grain rice in a fine mesh strainer and run under cold water until the water runs clear.
  2. Melt 2 tbsp butter in your saucepan over medium heat until it starts to foam and sizzle.
  3. Add the minced yellow onion and cook for 3-4 minutes until translucent and soft.
  4. Stir in 2 cloves of pressed garlic and cook for 30 seconds until fragrant but not browned.
  5. Add the rinsed rice to the pot, stirring constantly for 2 minutes until the edges of the grains look slightly clear.
  6. Stir in the turmeric, garlic powder, cumin, salt, and pepper, coating every grain of rice until the mixture turns bright yellow.
  7. Pour in 2.25 cups chicken broth and increase the heat to high until the liquid reaches a vigorous boil.
  8. Stir once, cover with a tight lid, and reduce heat to the lowest setting. Cook for 18-20 minutes until all liquid is absorbed.
  9. Remove from heat and let the pot sit undisturbed for 10 minutes. Do not lift the lid.
  10. Use a fork to gently lift and separate the grains until the rice is light and airy.