3. Toss in the washed jasmine rice with the garlic and butter in the pot, stirring to combine.
Season with salt, black pepper, and turmeric, if desired, before adding the chicken stock and caramelized onions.
5. Raise the heat to medium-high and boil the whole thing. Once the rice begins to soften and absorb most of the liquid, lower the heat to low, cover, and simmer for 15 minutes.
6. Take the pan off the stove and cover it to simmer for another 5 minutes. Use a fork to fluff the rice.
Serve with a sprinkle of freshly cut parsley for garnish.
Tips and Variations
Swap out the chicken stock with veggie broth to make it vegetarian. For an additional crunch, try adding a handful of roasted pine nuts or almonds. Add a dash of cayenne or red chili flakes if you like things on the spicy side. Swap out half of the chicken broth with coconut milk for a version with more fragrant flavors.
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