Garlic Turmeric Rice

Brush 1 tablespoon of olive oil on the bottom of the pot. Add the rest of the ingredients and stir well. Close the lid and set the valve to sealing (this is automatic in some newer models).

Cook on the manual setting at high pressure for 4 minutes. Naturally release the pressure for 10-15 minutes, then release the rest of the pressure manually. Stir gently with a wooden spoon to fluff the rice and release it from the bottom of the pot.

Use heat-safe gloves or oven mitts to remove the inner pot from the Instant Pot and place on a heat-safe trivet. This will help prevent rice from sticking to the bottom of the pot.

Add all the ingredients to the rice cooker and cook according to the manufacturer's instructions. For every rice cooker I've owned, I've had to add 1 extra cup of water compared to the cups of rice, so that would be 3 cups water, 2 cups rice for this recipe. Make sure to only use 1 clove garlic for cooking in the rice cooker.

Boil 3.5-4 cups of water (depending on how dry or moist you want your rice, I recommend checking the packaging instructions).

Once the water is boiling, carefully stir in the rest of the ingredients. Cover, reduce heat, and simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed. The exact amount of water and cook time will depend on the size and shape of your pot and how much water evaporates during cooking, so it will vary from kitchen to kitchen. Because of this, I really prefer the consistent, controlled environment of the Instant Pot or rice cooker.