Rinse rice. Place rice in fine mesh strainer or a bowl and rinse it for several times. Rinse by scrubbing rice gently with finger tips.
Heat olive oil in deep bottom pan on medium heat. Add rinsed rice to oil and give a quick stir.
It’s important to saute spice powders in oil to help in bloom. Sauteing spice powders also enhances the taste of the dish. I do not saute spice powders in hot oil directly, but rather add it along with rice or other ingredients like onion, garlic. That way spices won’t get burnt but bloom.
Add onion powder, ginger powder, garlic powder to rice. Saute it for 30 seconds.
Later add turmeric powder, salt and pepper to taste. Saute for 30 seconds more.
Reduce heat to low. Pour in stock or water. Stir well.
Cover pot with lid and let it cool for 15 minutes. Note cooking time mentioned here is for long grain white rice. If you switch to long grain brown rice you have to increase the liquid and time to cook.
Remove from stove, stand 10 minutes with lid on.
After 10 minutes, open lid. Add butter to rice. Butter is optional, but it helps in keeping rice soft and adds rich taste to the dish.
Using silicon spatula fluff rice stirring butter into it.
Garnish yellow rice with cilantro or parsley.
Serve as side dish with curries, seafood or any grilled meat.