1
Adjust rack to top position and preheat oven to 425 degrees.
Heat a drizzle of oil in a small pot over medium-high heat. Add rice and half the turmeric (all for 4 servings). Cook, stirring, until fragrant, 20-30 seconds.
Stir in stock concentrate, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes.
Keep covered off heat until ready to serve.