1-First, rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. In a large pot, sauté the chopped garlic, onions, and julienned ginger in a little oil until fragrant, about 2-3 minutes; this step infuses the dish with essential flavors. Add the chicken pieces and cook until lightly browned, which helps seal in the juices and enhances the overall taste.

2-Pour in the 34 ounces of water and bring it to a boil, then reduce the heat to low. Stir in the rinsed jasmine and sweet rice, along with fish sauce and ground black pepper to taste. Cover the pot and let it simmer for 35 to 50 minutes, stirring occasionally to prevent sticking and ensure the rice breaks down into a thick consistency.

3-Toward the end of cooking, add the safflower and turmeric powder to boost color and aroma. For adaptations, substitute ingredients as needed for dietary preferences. Once done, the total preparation and simmering time is roughly 50 to 70 minutes, resulting in a dish that’s ready to serve hot.