Buttery Onion Rice
A creamy and rich rice dish infused with sautéed onions and a delightful buttery finish, perfect as a comforting side.
Ingredients
Main Ingredients
- 2 cups long-grain white rice Opt for quality long-grain rice for best texture.
- 4 cups vegetable broth or water Using broth adds depth and richness.
- 1 large onion, finely chopped Sauté until golden brown for sweetness.
- 4 tablespoons unsalted butter Essential for the buttery flavor.
- to taste Salt Adjust according to preference.
- to taste Pepper Add for seasoning.
- for garnish Fresh parsley Optional, for presentation.
Instructions
Preparation
- Start by rinsing the long-grain rice under cool water until the water runs clear to remove excess starch.
- In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and a pinch of salt. Sauté until the onion is translucent and slightly caramelized, about 5-7 minutes.
- Stir in the rinsed rice with the onions, ensuring that each grain is well-coated in the buttery mixture. Lightly toast for about 2 minutes.
- Pour in the vegetable broth or water, along with some pepper for seasoning, and give it a gentle stir.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is tender and all the liquid is absorbed.
- Once cooked, remove from heat, let sit for 5 minutes, then fluff with a fork. Garnish with fresh parsley if desired and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of water or broth to keep it moist.