Steamed Rice

1. 1

   Saute rice in butter just until translucent and very lightly browned.

2. 2

   Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.

3. 3

   Drain any excess butter or olive oil.

4. 4

   Add stock or water carefully to prevent steam burns; it WILL blow steam!

5. 5

   Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.

6. 6

   If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.

7. 7

   Fluff gently with a fork just before serving.

8. 8

   Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.

9. 9

   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.

10. 10

    Add 3 cups of liquid instead of 2 cups, and cook as above.

No additional tips available.