A quick weeknight rice that comes together in the rice cooker with no fuss. The chicken broth and turmeric give it colour and depth, while garlic salt and onion powder round out the flavour without any chopping.
Ingredients§
- 2 cups basmati rice
- 2 cups chicken broth
- 1/2 tsp turmeric
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 bay leaf
Instructions§
- Rinse the basmati rice in cold water until the water runs mostly clear, then drain well.
- Add the rinsed rice to the rice cooker bowl.
- Pour in the chicken broth.
- Add the turmeric, garlic salt, and onion powder, and stir briefly to distribute the spices.
- Nestle the bay leaf on top.
- Cook on the white rice setting.
- Once the cooker switches to keep-warm, let the rice rest, covered, for 10 minutes.
- Remove the bay leaf, then fluff the rice with a fork and serve.
Notes§
Basmati benefits from rinsing — it removes excess starch and keeps the grains from clumping. If you have time, soaking the rinsed rice in cold water for 20–30 minutes before cooking will give you even longer, fluffier grains.
The ratio here uses broth in place of all the water, which makes the rice fairly savoury on its own. If you find it too rich, swap one of the two cups of broth for plain water.