- 2 teaspoons vegetable oil
- 2 tablespoons chopped shallot
- 1 1/2 cups jasmine rice or basmati rice, well rinsed
- 2 1/4 cups low-salt chicken broth
- 1/2 teaspoon (scant) turmeric
Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; sauté until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.