Ingredients
Units
Scale
Stovetop
- 2 cups water or broth
- 1 cup white rice
- 1/2 – 1 tsp.turmeric
- 1/2 tsp. unrefined salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. dried sage
- 1/2 tsp. dried basil
- 1 tsp. organic cane sugar
- 1/4 tsp. cinnamon
- optional: 1/2 tsp. desiccated liver
- optional: 1 – 2 Tbsp. butter or EVOO
- add black pepper to taste – improves how your body uses the turmeric!
Instant Pot
- 1 1/4 cups water or broth
- 1 cup white rice
- 1 Tbsp. butter or EVOO
- 1/2 – 1 tsp. turmeric
- 1/2 tsp. unrefined salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. dried sage
- 1/2 tsp. dried basil
- 1 tsp. organic cane sugar
- 1/4 tsp. cinnamon
- optional: 1/2 tsp. desiccated liver
- add black pepper to taste – improves how your body uses the turmeric!
Instructions
Stovetop
- Combine the water/broth and seasonings in a
2 quart saucepan. - Bring to a boil and add rice.
- Reduce heat to low, cover and simmer until rice is fully
cooked, about 15 minutes. - Turn off heat and keep rice covered for 5 minutes.
- Add butter or oil to rice before serving.
Instant Pot
- Rinse the rice under running water for one minute to remove extra starch.
- Add the wet rice, water/broth, butter/oil and seasonings to the Instant Pot. Stir.
- Turn on the Instant Pot using the ‘Rice’ setting.
- Allow it to natural release for 10 minutes, then manually release any remaining pressure.
- Fluff and serve.