2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice or basmati rice, or plain white rice, well rinsed (or not)
2 1/4 cups chicken broth
1 teaspoon salt
1/2 teaspoon turmeric

Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute

Makes 4 Servings
10 Minutes
23 Minutes
Easy

We’ve been using Curried Rice a a staple side and were looking for something different, but just as interesting. This is it. The turmeric gives the rice a vivid and appetizing yellow color and rich flavor. I dropped a spoonful of tumeric on the way to the pot and found that it stains plastic range knobs, among other things, so be careful.