Instructions

Stove Top Instructions

1. Rinse the rice with cold water and strain through a fine mesh strainer.
2. In a large skillet, heat the coconut oil over medium heat. 
3. Add the diced onion and minced garlic. 
4. Cook until tender and translucent. 
5. Add the rice and turmeric. Stir well and allow the rice to cook in the oil for about a minute. 
6. Add the broth, salt and black pepper and bring to a boil.
7. Once the broth begins to boil, reduce the heat and simmer the rice for 15-20 minutes or until the liquid absorbs into the rice. 
8. Remove the rice from the heat and allow it to cool for 5-7 minutes. 
9. Serve warm with a squeeze of lemon juice and fresh herbs like parlay or cilantro. 
10. Leftover rice can be stored in an airtight container in the refrigerator for up to a week.

Pressure Cooker Directions

1. Press the sauté button on the instant pot and add the coconut oil to the bottom of the pot.
2. Add the garlic and onion and sauté for 3-5 minutes.
3. Add in the rinsed rice and turmeric and stir.
4. Then pour in the salt, pepper, and broth. 
5. Cook on high pressure for 3 minutes.
6. All the natural pressure to release. This will take about 10 minutes for one cup of rice.
7. Remove the rice from the pot to avoid it sticking. Serve immediately and enjoy!