Golden Onion Jasmine Rice (Print Version)
# Ingredients:
→ Grain Base
01 -
1½ cups jasmine rice with a nice fragrance
02 -
2 cups chicken or veggie stock, or just water
→ Fats & Aromatics
03 -
1 big onion, sliced as thin as you can
04 -
1 tablespoon olive oil
05 -
2 tablespoons butter, split
→ Flavor Makers
06 -
½ teaspoon fresh ground black pepper
07 -
1 teaspoon of salt
08 -
1 tablespoon finely chopped fresh parsley (if you feel like it)
09 -
1 teaspoon garlic powder (if you'd like)
# Instructions:
01 -
Heat up 1 tablespoon of your butter with some olive oil in a big pan set to medium. Toss in your sliced onions along with a pinch of salt. Stir every once in a while, letting them slowly turn golden and sweet. This should take 12-15 minutes.
02 -
While your onions are cooking, rinse the jasmine rice in cold water. Keep going until the water isn’t cloudy anymore. This gets rid of the extra starch.
03 -
In a saucepan, melt the rest of your butter over medium heat. Add the washed rice and stir it around so everything gets coated in buttery goodness.
04 -
Pour in your stock or water, season with salt and pepper, and get it boiling. As soon as it’s bubbling, lower the heat, pop on the lid, and simmer for 15-18 minutes. It’s done when the liquid’s gone and the rice is soft.
05 -
Once you’ve turned off the heat, let the rice sit covered for another 5 minutes. Then give it a fluffy finish with a fork.
06 -
Take your beautifully caramelized onions, mix them into the fluffed rice, and top it with fresh parsley if you’re feeling fancy. Serve it warm and enjoy!
# Notes:
01 -
Swapping water for stock gives your rice more flavor.
02 -
Take your time with the onions—patience is key for that sweet, caramelized taste.
03 -
Washing your rice beforehand makes the texture lighter and less sticky.