Ingredients
Method
Rinse the Rice
- Rinse 300g long-grain rice in a fine-mesh strainer until the water runs clear, then drain very well. This helps keep the final rice fluffy rather than sticky, which matters when you’re coating grains in spiced oil.
Sauté Aromatics and Spices
- Warm 30ml vegetable oil in a medium saucepan (2L) over medium heat. Add minced garlic and cook 1 minute until fragrant, then stir in 6g turmeric, 3g cumin, 5g salt, and 2g black pepper for 30 seconds—just long enough to bloom the spices without scorching them. Keep the heat controlled; turmeric can turn harsh if it burns.
Cook the Rice
- Add rice and stir 1 minute to coat every grain in the spiced oil. Pour in 500ml vegetable broth, add the bay leaf, bring to a boil, then reduce to low, cover tightly, and simmer 15 minutes undisturbed. Don’t lift the lid—steam is what finishes the grains evenly.
Rest and Finish
- Remove from heat and let stand covered 5 minutes. Remove bay leaf, fluff with a fork, then fold in 15g butter and 15g parsley until melted and evenly distributed. Serve immediately while the aromatics are strongest.
Notes
Blooming spices in oil is what makes this taste “deep” instead of dusty. Thirty seconds is enough—longer on high heat risks bitterness, especially with turmeric. If your pot runs hot, lower heat before adding spices.
Turmeric stains easily. Use a silicone spatula and avoid porous wooden spoons if staining bothers you. Wipe surfaces quickly; dried turmeric is harder to remove.
If your rice comes out dry or undercooked, it’s usually heat and steam loss. Add 30–60ml hot water, cover, and let sit 5 more minutes, then fluff. Fixing it with more oil won’t help the texture.
Storage: refrigerate up to 4 days. Reheat covered with a splash of water or broth and stir gently to avoid breaking grains.