Yellow Jasmine Rice

• 2 cups uncooked jasmine rice
• 3 cups chicken broth
• 1 tsp turmeric
• 1/2 Tbsp minced garlic
• 1/4 tsp ground cumin
• 1/8 tsp cinnamon
• 1 whole bay leaf
• 2 Tbsp butter

1. Heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices. You may hear a slight popping or crackling noise as the rice toasts.
3. Add 3 cups of chicken broth and one 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 the lowest setting and let it simmer (with the lid in place) for 20 minutes.
4. After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve!

jasmine rice, chicken broth, turmeric, garlic, ubc, cinnamon, bay leaf, butter

Taken from www.epicurious.com/recipes/member/views/yellow-jasmine-rice-53044591 (may not work)