Start by rinsing the basmati or jasmine rice under cold water in a strainer. This removes excess starch and helps achieve that perfect fluffy texture.
In a medium saucepan, melt the 1 cup of unsalted butter over medium heat. Let it bubble and foam for a minute, allowing the flavors to deepen.
Add the 2 teaspoons of turmeric, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of sweet paprika to the melted butter. Stir them together for about 30 seconds until fragrant.
Carefully add the rinsed rice to the saucepan. Stir well to coat the rice in the buttery spice mixture, allowing it to toast slightly for about 2-3 minutes.
Now, pour in 4 cups of low-sodium chicken broth and add the 1 cube of chicken bouillon. Stir to combine and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork, season with salt and pepper to taste, and serve warm.
