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Prepare the ingredients: Julienne the yellow onion and mince the garlic. Measure out the Jasmine rice, vegetable stock, and seasonings.

In a medium-sized pot or Dutch oven, melt the unsalted butter over medium heat. Add the julienned yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic to the softened onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.

Stir in the Jasmine rice, ensuring each grain is coated in the butter-onion mixture. Toast the rice for 2 to 3 minutes, stirring constantly.

Season the rice with kosher salt, freshly ground black pepper, and ground turmeric. Stir well to evenly distribute the spices and give the rice its vibrant yellow color.

Pour in the vegetable stock. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and cook undisturbed for 12 minutes.

Remove the pot from the heat and let it rest, still covered, for an additional 5 minutes. This allows the rice to steam and become perfectly fluffy.

Uncover the pot and gently fluff the rice with a fork. Garnish generously with chopped green onions before serving warm.


Prepare the ingredients: Julienne the yellow onion and mince the garlic. Measure out the Jasmine rice, vegetable stock, and seasonings.

In a medium-sized pot or Dutch oven, melt the unsalted butter over medium heat. Add the julienned yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic to the softened onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.

Stir in the Jasmine rice, ensuring each grain is coated in the butter-onion mixture. Toast the rice for 2 to 3 minutes, stirring constantly.

Season the rice with kosher salt, freshly ground black pepper, and ground turmeric. Stir well to evenly distribute the spices and give the rice its vibrant yellow color.

Pour in the vegetable stock. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and cook undisturbed for 12 minutes.

Remove the pot from the heat and let it rest, still covered, for an additional 5 minutes. This allows the rice to steam and become perfectly fluffy.

Uncover the pot and gently fluff the rice with a fork. Garnish generously with chopped green onions before serving warm.
