Tumeric Rice

I've just bought a new packet of Tumeric Powder.  Thus, I was thinking of what to cook with it.  As I was browsing through the food website, I came across recipes for Tumeric Rice.  I am trying out this first recipe and it's good.  Here's to share with those who are interested.

This recipe is sharing the same picture as the previous 'Prawn and Egg Omelette,' so I am updating the same picture here for easy reference.

Ingredients: (Serves - 2)
1/8 rice cup, rice (rinsed and drained)
1/2 tbsp. cooking oil
1 tbsp. butter
1/2 onion (finely diced)
3 cloves garlic (minced)
1 rice cup, water
2 tsp. chicken stock granules
Salt (to taste)
Pepper (to taste)
1 tsp. tumeric powder

Methods:

1. In a wok over medium heat add cooking oil and butter.
2. When butter is melted, add onion and garlic, saute until softened.
3. Add in the rice, chicken stock granules, salt, pepper and tumeric, stir until combined, taste for correct seasoning, and off the heat.
4. Scoop the rice into a bowl (ensure the bowl can be used for steaming in water), add water, stir to mix and put the lid on.  Steam over a deep wok until the rice is fully cooked.
5. Fluff the rice and serve in individual plate or bowl with other side dishes.

This recipe is adapted from 'Fox and Briar' by Meghan McMorrow with some adjustments to suit my cooking preference.