Ingredients
2 tablespoons of extra-light olive oil
1/2 small onion, cut to keep the root
2 big garlic cloves, whole
Directions
1. Rinse the rice
Place the rice in a fine-mesh strainer or colander. Rinse under lukewarm running water, stirring gently with your hand, until the water runs clear. Set aside to drain well.
2. Prepare the broth
Heat 2½ cups of water in the microwave for about 3 minutes, or until hot but not boiling. Stir in the “Better Than Bouillon”, turmeric, salt, black pepper, and lemon juice until fully dissolved. Set aside.
3. Fry the rice
In a medium saucepan (about 2–3 quarts), heat the olive oil over medium heat. Once the oil is hot, add the drained rice. Be sure to stay away from the saucepan, as if water falls, the oil will splash. Stir continuously to coat the grains evenly with oil. Continue stirring until the rice becomes slightly opaque and makes a faint cracking sound, about 4–6 minutes. Do not let the rice brown, it should remain a pale color.
4. Add the liquids and seasonings
Carefully pour in the hot broth (it will bubble). Add the onion piece, cut side down, to the middle of the saucepan and add the garlic cloves, and cilantro sprigs around it.
5. Simmer and cook
Once the mixture begins to simmer, cover the pot tightly with a lid. Reduce the heat to low (20%). Cook until the liquid is fully absorbed and the rice is tender, about 20–25 minutes. To check, gently move the rice aside with a fork or knife, there should be no visible liquid at the bottom of the pan.
6. Rest and fluff
Reduce the heat to the lowest setting. Remove the onion, garlic, and cilantro sprigs from the saucepan. Gently fluff the rice with a fork to release steam and prevent the grains from sticking together.
Turn off the heat and let the rice sit uncovered for a few minutes, fluffing it occasionally until the grains look dry, separate, and fluffy rather than moist or clumped together.
7. Serve
Once the rice is light and fluffy, transfer it to a serving dish or platter. Serve warm.
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