Yellow Jasmine Rice

• 2 Tablespoons Butter
• 1/2 cloves Garlic, Diced
• 1 teaspoon Turmeric
• 1/4 teaspoons Ground Cumin
• 1/8 teaspoons Cinnamon
• 2 cups Dry Jasmine Rice
• 3 cups Water
• 3 whole Chicken Bouillon Cubes
• 1 whole Bay Leaf

1. In a large pot, add the butter, garlic, turmeric, cumin, and cinnamon. Stir constantly on medium heat for about 2 minutes to get the spices cooking.
2. Inhale. Yum.
3. Add the jasmine rice and stir to coat the rice. The rice may pop a little bit. Continue to stir constantly for 2 minutes.
4. Add the water, bouillon cubes and bay leaf and give a good stir. Turn the heat up to high and put a lid on the pot. Once the water is rapidly boiling, turn the heat down to the lowest setting and let alone for 20 minutes.
5. After 20 minutes, take the lid off of the pot. Remove the bay leaf and fluff the rice with a fork.

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

Taken from tastykitchen.com/recipes/sidedishes/yellow-jasmine-rice/ (may not work)