1
In a small pot, melt 1 TBSP butter over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings); cook stirring frequently, until fragrant, 30-60 seconds.
Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.