Buttery Onion Rice (Print Version)
# Ingredients:
→ Seasonings
01 -
1 tbsp parsley, chopped (optional, sprinkle as a garnish)
02 -
1 tsp garlic powder (skip if you prefer)
03 -
1 tsp salt
04 -
1/2 tsp black pepper, freshly cracked
→ Aromatics & Fats
05 -
2 tbsp butter
06 -
1 tbsp olive oil
07 -
1 large onion, thinly sliced
→ Base
08 -
1 1/2 cups jasmine rice
09 -
2 cups water or broth (choose veggie or chicken)
# Instructions:
01 -
Warm up the olive oil with 1 tbsp of butter in a wide pan over medium heat. Toss in the sliced onions with a pinch of salt. Stir once in a while and cook for around 12-15 minutes until they soften and turn golden. Put them to the side.
02 -
Use cool water to rinse the jasmine rice thoroughly. Keep going until the water runs clear and doesn't look cloudy anymore.
03 -
Take a medium-sized pot and melt the remaining butter over medium heat. Stir in the clean rice and coat it with the melted butter.
04 -
Pour the broth or water into the pot with the rice. Add the salt and black pepper on top. Turn the heat up until it boils, then immediately lower it to a gentle simmer. Cover the pot, let it cook undisturbed for 15-18 minutes until all the liquid is absorbed. Turn the heat off and let it sit covered for 5 more minutes before fluffing.
# Notes:
01 -
Using broth instead of water will give this dish extra flavor!