A classic side dish of long-grain rice cooked with onion and butter. The rice is toasted before hot water is added, then cooked covered and undisturbed for separate, aromatic, lightly buttery grains.
Rinse the long-grain rice in a colander until the water runs nearly clear and let it drain well while finely chopping the white onion. The rice should enter the pot without excess surface water so it can become evenly coated in butter.
Melt about two thirds of the unsalted butter in a medium pot over medium-low heat. Add the white onion and cook for 4 minutes, stirring occasionally, until soft and translucent without browning.
Add the well-drained rice and cook for 2 minutes, stirring gently, until every grain is coated in butter, looks glossy, and some grains develop slightly pearly edges.
Pour in the hot
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Turn off the heat and let the rice rest 8 minutes, still covered. Add the remaining butter and gently loosen the grains with a spoon, working from the edges toward the center. And that's it! It should be fluffy, separate, and lightly buttery, ideal alongside meat, poultry, or fish. 🧡
