Place the 300g of long-grain white rice in a fine-mesh strainer and rinse it under cold running water, gently agitating the grains with your fingers as the water passes through. Keep going until the water runs genuinely clear rather than just less cloudy. Drain the rice very well, giving the strainer a firm shake to remove as much excess water as possible, then set it aside while you prepare the aromatics. If the water still looks milky, rinse for a little longer. That thorough rinse is what removes the loose surface starch that would otherwise glue the grains together and stop the spiced oil from reaching every piece evenly.

Warm the 30ml of vegetable oil in a medium 2L saucepan over medium heat, letting it come up to temperature gradually rather than rushing it on high. Add the 5 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant and softened but not browned. If the garlic starts to colour quickly or sizzle hard, lower the heat slightly before moving on, since the spices go into this same oil next. That gentle minute is what builds a mellow, savoury garlic base before the spices arrive, without the bitterness of browned garlic carrying into the rice.

Stir in the 6g of ground turmeric, 3g of ground cumin, 5g of salt and 2g of black pepper, and cook for 30 seconds — just long enough to bloom the spices without scorching them. Keep the heat at medium and stir the whole time so nothing catches on the base of the pan. The spices should smell warm and toasty, and the oil should turn a deep golden yellow. If they darken towards brown or smell sharp and acrid, they have scorched and the bitterness will run through the whole pot. That short, controlled 30-second bloom is what releases the spices’ aromatic oils into the fat while staying inside the narrow window before turmeric turns harsh.

Add the rinsed, well-drained rice to the pan and stir for 1 minute, working it around the pan so every grain is coated in the spiced oil and no pale patches remain. The rice should look evenly golden and glossy, with the garlic and spices distributed through it rather than stuck to the base of the pan. Keep the heat at medium during this stage so the spices on the base do not overcook. That full minute of stirring is what gives each separate grain its own coating of spiced oil, which is where the even yellow colour and flavour in the finished rice come from.

Pour in the 500ml of vegetable broth, add the bay leaf and bring to a boil over high heat. As soon as it boils, reduce the heat to low, cover tightly with a well-fitting lid and simmer for 15 minutes, completely undisturbed. Don’t lift the lid or stir at any point during the simmer. If your lid fits loosely, the steam escapes and the rice can finish dry or uneven, so choose the snuggest lid you have. That sealed, undisturbed simmer is what lets the steam build and circulate evenly through the pot, cooking every grain at the same rate as the broth is absorbed.

Remove the pot from the heat and let it stand, still covered, for 5 minutes. Keep the lid on for the whole rest so the trapped steam can finish softening the grains gently. After 5 minutes, lift the lid and check that the broth has been fully absorbed and the grains are tender. Remove and discard the bay leaf, then fluff the rice with a fork, lifting and separating the grains gently rather than stirring or pressing them. That covered rest is what evens out the moisture through the pot, so the grains firm up slightly and separate cleanly instead of breaking when fluffed.

Fold the 15g of unsalted butter and the 15g of chopped parsley through the hot rice, using the fork to toss gently until the butter has melted and the parsley is evenly distributed. Taste a few grains and check that the seasoning carries through evenly. Serve immediately while the aromatics are strongest, spooning the rice loosely into a warm serving dish rather than packing it down. That last-minute finish is what keeps the butter rich and glossy and the parsley bright and fresh against the deeper, cooked-in warmth of the turmeric, cumin and garlic.