1-Start by rinsing 1 cup of jasmine rice under cold water until it runs clear; this step helps remove excess starch for fluffier results. Next, finely chop 1 medium yellow onion to get it ready for cooking, as this sets the base for that rich flavor. In a medium saucepan, heat olive oil and half of the 2 tablespoons of unsalted butter over medium heat, then add the chopped onion and cook for 15 to 20 minutes, stirring often, until it’s golden and caramelized.

2-Once the onions are done, stir in the minced garlic if you’re using it, along with 1/2 teaspoon of turmeric, and let it cook for about a minute to release the aromas. Add the rinsed jasmine rice to the pan and stir to coat it well with the mixture, ensuring every grain absorbs the flavors. Pour in 1 3/4 cups of water or chicken broth, season with salt and black pepper to taste, then bring everything to a boil over high heat.

3-Reduce the heat to low, cover the saucepan, and let it simmer for around 15 minutes until the rice is tender and the liquid is fully absorbed. Grilled chicken pairs perfectly with this rice, making it a complete meal. Remove from heat and let it sit covered for 5 minutes to steam. Finally, fluff the rice with a fork and mix in the remaining 2 tablespoons of unsalted butter for a shiny, smooth finish, then garnish with fresh parsley, cilantro, or chives if desired.