Caramelized Buttered Rice (Print Version)
# Ingredients:
→ Aromatics & Fats
01 -
2 tablespoons butter
02 -
1 tablespoon olive oil
03 -
1 large onion, sliced thin
→ Base
04 -
1 1/2 cups jasmine rice
05 -
2 cups broth (chicken or vegetable) or water
→ Seasonings
06 -
1 tablespoon chopped fresh parsley (optional for topping)
07 -
1 teaspoon garlic powder (optional)
08 -
1 teaspoon salt
09 -
1/2 teaspoon ground black pepper
# Instructions:
01 -
Warm up a big skillet with a mix of olive oil and 1 tablespoon of butter over medium heat. Toss in your sliced onions along with a little salt. Stir them around for about 12–15 minutes until they turn soft and a beautiful golden color. Set them aside.
02 -
Give the jasmine rice a good rinse under cold running water. Keep going until the water clears up—this helps get rid of extra starch.
03 -
Pop the last tablespoon of butter into a medium-sized pot on medium heat. Add the rinsed rice and stir it around to coat every piece with butter.
04 -
Pour in the water or broth, then add in the salt and black pepper. Let it come to a boil, then drop the heat to low. Cover it up and let it cook for 15–18 minutes, or until the rice is soft and all the liquid disappears. Once done, turn off the heat and let it rest for another 5 minutes while still covered.
# Notes:
01 -
For a boost of flavor, broth works great instead of water.