Savory Golden Onion Butter Jasmine Rice (Print version)
Fluffy jasmine rice cooked with golden onions, butter, garlic, and broth for a rich, savory side dish.
# Ingredients:
For the rice
01 -
1 1/2 cups (300 g) jasmine rice
02 -
4 tablespoons (56 g) unsalted butter, divided
03 -
1 large yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1/4 teaspoon ground turmeric
06 -
1 teaspoon kosher salt, plus more to taste
07 -
1/4 teaspoon black pepper
08 -
2 cups (480 ml) vegetable broth
09 -
2 tablespoons chopped parsley or chives
# Instructions:
01 -
Place the jasmine rice in a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Drain well for a few minutes.
02 -
Melt 3 tablespoons butter in a medium heavy saucepan over medium-low heat. Add the onion and cook for 10-12 minutes, stirring often, until soft and golden at the edges.
03 -
Add the garlic, turmeric, salt, pepper, and drained rice. Stir for 2 minutes, until the rice is coated in butter and smells lightly toasted.
04 -
Pour in the vegetable broth and stir once. Bring to a boil, cover tightly, reduce the heat to low, and cook for 15 minutes.
05 -
Remove the pot from the heat and let it stand, still covered, for 10 minutes. Do not lift the lid during this rest.
06 -
Fluff the rice with a fork. Fold in the remaining 1 tablespoon butter and the chopped parsley or chives. Taste and adjust salt before serving.
# Good to know:
01 -
Use vegetable broth for a vegetarian side dish.
02 -
For looser grains, rinse the rice well and avoid stirring during the simmer.
03 -
Best served warm after the 10-minute covered rest.