Ingredients
- 284 grams dry jasmine rice (dry, 2 cups)
- 2 cups water
- 3 tablespoons butter
- 1 tablespoon chicken bouillon granules (or 1 mini knorr tub)
- Turmeric (1” piece, grated)
- 4 ounces yellow onion, chopped (1/2 of a cooking onion)
- 8 ounces sliced mushrooms
How to Make
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Step 1: Melt butter in a skillet over medium high heat and add onions and mushrooms; cook until onions are translucent.
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Step 2: Transfer mushrooms and onions into a rice cooker and add remaining ingredients; stir, turn rice cooker on and let it run its course.
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Step 3: Fluff the rice and serve.
We hope you enjoy this recipe!
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