Yellow Jasmine Rice

2 tbsp butter

2 cloves minced garlic

1 tsp turmeric

1/4 tsp cumin

1/8 tsp cinnamon

2 cups uncooked jasmine rice

3 cups chicken broth

1 bay leaf

Add butter, garlic, turmeric, cumin, and cinnamon to a large, deep skillet

Sauté over medium heat for 1-2 minutes, or until the garlic has softened

Add the dry rice to the pot, stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts

Add the chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil

As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid on) for 20 minutes

After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for another 10 minutes

Remove the bay leaf, fluff with a fork, and serve