Mix that butter with orange zest and minced chipotle until it's all combined — this is your flavor bomb right here.
Toss your rinsed basmati into the rice cooker with the water, saffron, diced onion, salt, and pepper. (Don't skip rinsing the rice — you want each grain separate, not mushy.)
Drop in half your compound butter and give everything a gentle stir to distribute.
Hit cook on your rice cooker and let it do its thing — usually takes about 18-20 minutes.
When it's done, fluff with a fork and fold in the remaining compound butter. Let it melt into those grains. (The residual heat will melt that butter perfectly and coat every grain.)
This hits different with grilled fish or my lola's adobo. The orange cuts through rich dishes while that chipotle adds just enough smoke without overpowering the saffron.
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