Steamed Rice

Recipe by Toby Jermain
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute rice in butter just until translucent and very lightly browned.
  • Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
  • Drain any excess butter or olive oil.
  • Add stock or water carefully to prevent steam burns; it WILL blow steam!
  • Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
  • If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
  • Fluff gently with a fork just before serving.
  • Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
  • Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
  • Add 3 cups of liquid instead of 2 cups, and cook as above.
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