Serves 4
Ingredients
- 1 1/2 cups long-grain rice, like basmati rice
- 2 1/4 cups water
- 1 1/2 teaspoons table salt
- black pepper, ground
- 3 tablespoons unsalted butter
- 1 small onion, minced
Method:
- Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch.
- Carefully pour off water, leaving rice in bowl.
- Repeat four to five times, until water runs almost clear.
- Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
- Bring water to boil, in small saucepan over medium-high heat.
- Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and sweat, about 4 minutes.
- Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes.
- Measure out 2 1/4 cups of boiling water and add salt and pepper.
- Stir the hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes.
- Off heat, let stand 10 minutes; fluff rice with fork and serve.
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