2 tsp vegetable oil
2 tbsp shallot, finely chopped
1 clove garlic, finely chopped
200g jasmine rice or basmati rice, well rinsed.
250ml vegetable stock
1 tsp salt
½ tsp turmeric
Rinse the rice 2-3 times in cold water until the water runs clear.
Place the oil in a medium sized saucepan over a medium heat. Add the finely chopped shallots and garlic. Sauté for about two minutes or until the onion is soft and translucent.
Add the rice, tumeric and salt to the onion and stir well.
Add the stock and bring the rice up to the boil.
Once the rice has reached boiling point reduce the heat to a medium/low setting. Cover the saucepan with a tight fitting lid. Simmer until the rice is tender and all the stock has been absorbed, about 15 minutes.