This Malaysian-inspired dish by Nici Wickes is the perfect side.
In a medium saucepan, heat the oil, add the turmeric and rice and coat, stirring, for about 30 seconds. Add the water and salt, cover and bring to a boil. Stir once, then cover again, reduce heat to low and cook, covered, without stirring until the water is absorbed and the rice is tender, about 12-15 minutes.
Let sit, covered, for 10 minutes.
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