Golden Onion Butter Rice (Print Version)
# Ingredients:
→ Base with Rice
01 -
2 cups of broth or water (chicken or vegetable works)
02 -
1½ cups of jasmine rice, fragrant and rich
→ Fats & Aromatics
03 -
1 tablespoon of olive oil
04 -
2 tablespoons of butter, split for different steps
05 -
1 large onion, cut into thin slices
→ Spices and Garnish
06 -
1 teaspoon of garlic powder (optional)
07 -
½ teaspoon of ground black pepper, freshly cracked
08 -
A pinch of salt, about 1 teaspoon
09 -
1 tablespoon of finely chopped parsley for topping (optional)
# Instructions:
01 -
Heat the other tablespoon of butter in a pot on medium. Mix in the rinsed rice, making sure every grain picks up the butter evenly.
02 -
In a wide pan, warm up 1 tablespoon of butter along with olive oil. Toss in the onions and a sprinkle of salt. Stir every so often for 12-15 minutes, letting them slowly turn sweet and golden.
03 -
With cool water, rinse the jasmine rice until the water runs clear. This takes off extra starch.
04 -
Pour your broth or water into the pan with the rice. Add seasoning like salt and pepper. Let it heat until boiling, then turn it down low to simmer with a lid for 15-18 minutes. Stop when all liquid’s absorbed.
05 -
Let the cooked rice sit, covered, for about 5 minutes. Then use a fork to fluff it up.
06 -
Mix those caramelized onions into the rice carefully. If parsley sounds good, sprinkle that on at the end. Serve warm right away!
# Notes:
01 -
Switching water for broth amps up the flavor in a big way.
02 -
Patience is key with caramelizing onions. Don’t rush.
03 -
Rinsing rice takes off starch and keeps it fluffy and light.