Name: Yellow Jasmine Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 6
Ingredients: 2 Tbsp butter ($0.22); 2 cloves garlic (minced, $0.16); 1 tsp turmeric ($0.10); 1/4 tsp cumin ($0.02); 1/8 tsp cinnamon ($0.02); 2 cups uncooked long grain jasmine rice ($0.96); 3 cups chicken broth (see notes, $0.38); 1 bay leaf (optional, $0.15)

Ingredients

6 serv.

2 Tbsp butter ($0.22)
2 cloves garlic (minced, $0.16)
1 tsp turmeric ($0.10)
1/4 tsp cumin ($0.02)
1/8 tsp cinnamon ($0.02)
2 cups uncooked long grain jasmine rice ($0.96)
3 cups chicken broth (see notes, $0.38)
1 bay leaf (optional, $0.15)

Instructions

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1 Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1-2 minutes, or just until the garlic has softened.
2 Add the uncooked rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts.
3 Add the chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes.
4 After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve.