Ingredients:

  • 2 cups (400g) Basmati rice
  • 2 ¾ cups (660ml) water
  • 1 tsp (3g) ground turmeric
  • 1 tsp (6g) salt
  • 1 tbsp (14g) unsalted butter
  • 2 cloves (6g) garlic, minced fine
  • ¼ tsp (1g) ground black pepper

Instructions:

  1. Place the Basmati rice in a fine-mesh strainer and rinse under cold running water for about 60 seconds, swirling the grains until the water runs clear.
  2. Add the rinsed rice, water, turmeric, salt, black pepper, and minced garlic directly into the rice cooker pot.
  3. Drop the butter on top and give the mixture one quick stir to disperse the turmeric.
  4. Secure the lid and set the rice cooker to the 'White Rice' or 'Standard' setting.
  5. Once the cooker switches to 'Warm,' let the rice sit undisturbed for 5 minutes.
  6. Use a fork or rice paddle to gently lift and fold the grains to release excess steam.