Turmeric Rice and Spiced Bean Sprouts

Wash the rice and place it in the rice cooker pot with the standard amount of water.

Add 1 tsp turmeric, stir well, and let the rice soak.

Start the rice cooker.

In a frying pan, combine 2 tbsp oil and 1 tsp mustard seeds, then turn on the heat.

Once the mustard seeds pop, add 1 tsp whole cumin and toast until lightly colored.

Add a bag of bean sprouts and stir-fry, coating them well in the spiced oil.

Once the bean sprouts wilt, add 2 pinches each of salt, black pepper, and powdered cumin. Stir to combine and turn off the heat.

In a separate pan, melt 2 tbsp butter and add 2 tsp whole cumin; heat until fragrant.

Pour the cumin butter over the cooked turmeric rice and mix thoroughly.

Plate the turmeric rice alongside the spiced bean sprouts to finish.