Turmeric gives this rice its vivid color.

2 teaspoons vegetable oil
2 tablespoons chopped shallot
1 garlic clove, chopped
1 1/2 cups jasmine rice or basmati rice, well rinsed
2 1/4 cups low-salt chicken broth
1 teaspoon (scant) salt
1/2 teaspoon (scant) turmeric

Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic;
saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric.
Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed,
about 18 minutes.

Makes 4 servings.