Onion Jasmine Rice (Print Version)
# Ingredients:
→ Flavorings
01 -
1 tsp garlic granules (totally optional)
02 -
1/2 tsp coarsely ground black pepper
03 -
1 tsp table salt
04 -
1 tbsp snipped parsley (just for topping if you want)
→ Cooking Fats & Veggies
05 -
1 tbsp extra virgin olive oil
06 -
1 large onion, cut into thin strips
07 -
2 tbsp unsalted butter
→ Main Components
08 -
2 cups liquid (water works fine, or try chicken or veggie stock)
09 -
1 1/2 cups white jasmine rice
# Instructions:
01 -
Pour olive oil and 1 tbsp butter into a wide skillet. Set to medium flame. Add your sliced onions with a tiny bit of salt. Mix them around and let them cook slowly for 12-15 mins until they turn soft and golden brown. Put them aside when done.
02 -
Run cool water through the jasmine rice to get rid of the excess starch. Keep doing this until you see clear water instead of cloudy.
03 -
Take a mid-sized pot and warm up the remaining butter on medium. Throw in your cleaned rice, stir it around to get butter all over it.
04 -
Add your liquid plus the salt and black pepper. Turn up the heat until everything bubbles. Then lower the flame way down, put the lid on, and let it cook gently for about 15-18 mins. When the rice has soaked up all the liquid, take it off the heat but keep the lid on for another 5 mins.
# Notes:
01 -
Want more flavor? Go with stock instead of plain water!