Prep 10 mins
Cook 20 mins
This has a nice golden color and goes well with curries
- 2 tablespoons butter
- 1⁄2 chopped onion
- 1 minced garlic clove
- 1 cup basmati rice
- 1 tablespoon turmeric
- 1 1⁄2 cups chicken broth
- 1 bay leaf
- 1 drop thyme
- salt and pepper
- Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
- Add rice and turmeric; stir to coat.
- Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
- Stir in remaining butter, remove bay leaf, serve.
This rice has wonderful flavor. I ended up using jasmine rice instead of basmati... it was an accident honestly hehe but it didnt hurt at all; it was delicious. Like dale, I did not add any extra butter at the end. I will be making this again!!!
My husband is very particular about the meals that he eats. He said this rice was an excellent combination of flavors and was delicious!! We served this as a side dish to Costa Rican Jalapeno Pepper Steak, recipe #66695.
I loved this rice! But, I have to admit that I deviated from the given recipe in a significant way. While it called out 1 Tablespoon of turmeric, I used only 1/2 of a teaspoon (since I know that turmeric is rather strong)! I will be making this many more times though, and am going to increase the turmeric to see what amount I like best. I also think that the addition of the extra butter at the end helped to make the dish. Thanks a thousand times for this wonderful keeper.