Ingredients
480g basmati rice 
15g butter 
2 tbsp ground turmeric 
1 litre chicken stock 
1 tsp sugar 

Method
Wash and drain the rice.

In a saucepan add 15g butter and the turmeric and gently heat until you can smell the turmeric aroma. Add the rice and stir. Add the chicken stock and sugar and thoroughly stir. Bring to the boil and reduce to a simmer for 10 minutes, stirring occasionally.

After the 10 minutes of cooking time, taste, the rice should now be cooked. If it is not, cook for an additional minute and repeat until your rice is cooked.

Drain and put back into the saucepan, cover with a tea towel and leave for 3 minutes. Then fluff up your rice and serve.