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Easy and Flavorful Tumeric Rice

Created by Kchurchill5 on December 5, 2012

2 cups long gran rice, rinsed (I prefer long grain, but you could also use a basmati or jasmine rice)
5 cloves garlic, minced
5 small shallots, minced
8 slices fresh ginger, peeled
2 pieces lemongrass, bruised and cut into 2" pieces
2 cups chicken broth

Step 1: Base ... Add the butter and olive oil to a pot and bring to medium heat, then add the garlic shallots, ginger, and lemon grass, and saute 2 minutes, stirring often; you don't want the garlic to burn. Then, add the rice and saute another couple of minutes. Note: Bruising the lemon grass means to hit the grass when it is whole with the back of a knife, spoon, pot or pan. Something to lightly 'bruise' the grass will release the flavors. Then, cut the grass in to 2" pieces.
Step 2: Finish ... Add the broth, water, and tumeric to the rice and bring to a light boil. Immediately reduce to medium low, simmer and cook the rice according to package directions (or follow directions for a rice cooker, if you are using that method).
Step 3: Serve ... Season with salt and pepper, serve and ENJOY! This is great served with my 'Easy Baked Chicken with a Curry Butter Glaze,' or with any of your favorite dishes. Note: I usually leave in the lemon grass and ginger pieces. They are big, and easy to just push to the side. It is up to you if you prefer to remove them before serving. To me, it gives your guests an idea of what is in the rice.