Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook until golden brown and caramelized, about 10-15 minutes.

Add the rinsed rice to the saucepan and stir for 1-2 minutes until lightly toasted.

Pour in the water, then add garlic powder, salt, black pepper, and turmeric if using. Bring to a boil.

Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until rice is tender and water is absorbed.

Remove from heat and let sit, covered, for an additional 5 minutes.

Fluff the rice with a fork and stir in the remaining 2 tablespoons of butter. Garnish with fresh parsley before serving.