Steps
- Melt 2 tablespoons of unsalted butter in a saucepan over medium heat. Add 2 minced garlic cloves, 1 teaspoon of ground turmeric, ¼ teaspoon of ground cumin, and ⅛ teaspoon of ground cinnamon.
- Cook, stirring, for 1-2 minutes, until the garlic softens. Stir in 2 cups of uncooked long-grain white jasmine rice and toast for 2 minutes.
- Add 3 cups of chicken broth, cover, and bring to a full boil over high heat. Reduce to low and simmer, covered, for 20 minutes.
- Turn off the heat and leave covered for 10 minutes, until fluffy. Fluff with a fork and season with salt.