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4 servings of golden onion butter rice
Recipe Items
2 cups rinsied jasmine rice
chicken broth, 3 cups
Thinly slice one big yellow onion.
4 tablespoons of room-temperature butter
Olive oil, one tablespoon
minced garlic (two cloves)
only one teaspoon of salt
Half a teaspoon of hot pepper
Turmeric, 1/4 teaspoon (optional for further color)
Chopped fresh parsley (for garnishing)
How to Follow
One tablespoon of olive oil should be heated in a big pan over medium-low heat. After approximately 20 to 25 minutes of stirring periodically, add the chopped onions and cook them gently until they become golden brown and caramelized.
2. Melt the butter in a medium saucepan set over medium heat. Once the garlic is aromatic, which should take about a minute, add the minced garlic.
3. Toss in the washed jasmine rice with the garlic and butter in the pot, stirring to combine.
Season with salt, black pepper, and turmeric, if desired, before adding the chicken stock and caramelized onions.
5. Raise the heat to medium-high and boil the whole thing. Once the rice begins to soften and absorb most of the liquid, lower the heat to low, cover, and simmer for 15 minutes.
6. Take the pan off the stove and cover it to simmer for another 5 minutes. Use a fork to fluff the rice.
Serve with a sprinkle of freshly cut parsley for garnish.
Tips and Variations
Swap out the chicken stock with veggie broth to make it vegetarian. For an additional crunch, try adding a handful of roasted pine nuts or almonds. Add a dash of cayenne or red chili flakes if you like things on the spicy side. Swap out half of the chicken broth with coconut milk for a version with more fragrant flavors.