Melt the butter on low-medium heat.
Add the onions. Cook until the onions begin to soften.
Stir in the rice. Cook for an additional minute, stirring with a wooden spoon.
Pour the chicken stock over the rice. Raise the heat to medium and bring the rice to a simmer, stirring occasionally.
Lower the heat to low-medium and add the salt, pepper, onion powder, and turmeric. Cook for about 13 minutes.
Add the oysters and cream. Cook for about 7 more minutes, or until the liquid is absorbed and the rice is fluffy.