I highly recommend you cook this dish with a rice cooker, which is well worth the investment. The cooker stops when the rice is done and keeps it warm until ready to serve. If you do use the cooker, simply sauté the vegetables in a separate skillet until soft, then transfer to the rice cooker, add the rice and stock, stir, and follow the instructions that come with the cooker.

Ingredients

• 1 tablespoon unsalted ­butter
• 1 garlic clove, ­crushed
• 1 medium yellow onion, chopped (about 1/2 ­cup)
• 1/4 teaspoon ground ­turmeric
• 1 cup white basmati rice, ­rinsed
• 1 cup chicken stock
• 1/2 teaspoon salt
• 1 cinnamon ­stick

Instructions

1. Melt the butter in a large skillet over medium-low heat. Reduce the heat to low; add the garlic, onion, and turmeric. Cook uncovered for 10 ­minutes.

2. Add the rice, stock, salt, and cinnamon. Stir well to coat the rice and distribute the flavors. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes, or until all the liquid is ­absorbed.

3. Remove from the heat, but keep covered for 5 minutes. Fluff with a fork, discard the cinnamon, and arrange on a ­platter.

Other Rice Recipes

Aromatic Basmati Rice
Arroz Con Camarones
Basmati Rice
Black and White Rice
Cilantro Rice
Medley of Rice
Mushroom and Tomato Risotto
Spinach and Risotto Casserole
Sushi Rice

Tip

Cooking Rice