Description
A simple and flavorful recipe for buttery onion rice that is tender, aromatic, and perfect as a side dish. This recipe features long-grain white rice cooked with sautéed onions, butter, and seasoned with garlic powder, salt, and pepper, finished with a garnish of fresh parsley.
Ingredients
Scale
Rice and Broth
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
Flavorings
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the rice: Rinse the rice under cold water until the water runs clear to remove excess starch, then drain well.
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Sauté the onion: Add the chopped onion to the melted butter and sauté until the onion becomes soft and translucent, about 5 minutes.
- Coat the rice: Stir in the rinsed rice, making sure to coat it well with the butter and onion mixture. Cook for an additional 2 to 3 minutes, stirring frequently.
- Add broth and seasonings: Pour in the chicken or vegetable broth. Add the garlic powder, salt, and black pepper, and stir to combine.
- Simmer the rice: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 to 20 minutes or until the rice is tender and has absorbed all the liquid.
- Steam the rice: Remove the saucepan from the heat and let the rice sit for 5 minutes, still covered, to allow it to steam.
- Fluff and serve: Fluff the rice with a fork, garnish with chopped fresh parsley, and serve immediately.
Notes
- Rinsing the rice helps remove excess starch for fluffier texture.
- Using unsalted butter allows better control of the saltiness.
- Vegetable broth can be used to make this dish vegetarian.
- Do not lift the lid during simmering to ensure proper cooking and steaming.
- Leftover rice can be refrigerated for up to 3 days and reheated with a splash of broth or water.
