Golden Onion Butter Rice (Print Version)
# Ingredients:
→ Rice Foundation
01 -
2 cups water or chicken/vegetable broth
02 -
1½ cups jasmine rice (fragrant)
→ Fats and Aromatics
03 -
1 large onion, thinly sliced into rings
04 -
1 tablespoon olive oil
05 -
2 tablespoons butter, split
→ Spices and Finishing Touches
06 -
½ teaspoon freshly ground black pepper
07 -
1 teaspoon garlic powder (optional)
08 -
1 teaspoon salt
09 -
1 tablespoon finely chopped fresh parsley for topping (optional)
# Instructions:
01 -
In a medium pot over medium heat, warm up the remaining tablespoon of butter. Stir in your washed rice to coat it well with the melted butter.
02 -
Heat up 1 tablespoon of butter and olive oil in a large pan over medium heat. Toss the onions with a bit of salt and cook them slowly. Stir occasionally for about 12-15 minutes until golden and caramelized.
03 -
While your onions are cooking, rinse the jasmine rice under cool water to get rid of any extra starch, until the water isn’t cloudy.
04 -
Add your broth or water to the pot of rice, along with salt and pepper. Bring it to a boil, then turn the heat to low, cover the pot, and let it simmer for 15-18 minutes until the liquid is absorbed and the rice is fully cooked.
05 -
After cooking, leave the rice covered off the heat for 5 minutes. Then gently fluff it all up with a fork so it’s light and airy.
06 -
Mix those sweet, silky onions into the fluffed rice. Sprinkle fresh parsley on top if you’re using it, and serve while warm!
# Notes:
01 -
Replace water with broth if you want more flavor in your rice.
02 -
Don't try to cook the onions too quickly—slow cooking makes them perfect.
03 -
Rinsing your rice will give it the fluffiest texture you can get.