Buttery Onion Jasmine Rice (Print Version)
# Ingredients:
→ Spices & Herbs
01 -
Chopped parsley, 1 tbsp (optional for garnishing)
02 -
Black pepper, freshly cracked, 1/2 tsp
03 -
Salt, 1 tsp
04 -
Garlic powder, 1 tsp (skip if you’d prefer)
→ Fats & Aromatics
05 -
2 tbsp butter
06 -
1 large onion, thinly sliced
07 -
Olive oil, 1 tbsp
→ Main Ingredients
08 -
1 1/2 cups jasmine rice
09 -
2 cups water or broth—you decide (veggie or chicken works)
# Instructions:
01 -
Warm up some olive oil and a tablespoon of butter in a large pan on medium. Toss in the onion slices with a little salt. Stir occasionally for 12-15 minutes until they turn golden and soft. Put them aside now.
02 -
Run cold water over the jasmine rice and rinse it well. Keep going until the water is clear.
03 -
In a medium-sized pot, melt the rest of your butter on medium heat. Drop in the rinsed rice, stir it around quickly, and get it all coated in the melted butter.
04 -
Add your water or broth into the pot. Sprinkle in salt and some black pepper. Increase the heat to bring it to a boil. Once it’s bubbling, lower the heat all the way down, pop a lid on, and let it gently simmer for 15-18 minutes. When the liquid is gone and the rice is done, turn the heat off and leave it covered for 5 minutes.
# Notes:
01 -
Water works, but using broth gives it an extra kick of flavor!