Place a medium stockpot over medium heat. Add the butter and let melt.
Add the onions and garlic and let saute until soft and fragrant, about 5 minutes.
Add the rice and stir, ensuring the rice is coated with butter.
Add the water, chicken base, turmeric, chili powder, and white pepper and stir. Bring the mixture to a boil.
Reduce heat to low, cover, and let the rice cook for another 15 minutes or so. Check to see doneness by looking for fluffy rice and venting (it will look like someone poked holes in the rice with a pencil).
Stir, remove from heat, and cover, letting the rice steam inside the pot for another 5 minutes or so.
Serve garnished with fresh parsley (use cilantro if you're a cilantro fan) and enjoy!