1/2 onion, chopped small
2 Tablespoons butter
salt, pepper, thyme leaves
1 1/2 cup basmati rice (or other long grain white rice)
2 1/4 cup water or broth.
In a medium saucepan with a lid, melt the butter over medium high heat.
Saute the onion until it's slightly golden around the edges. Just a few minutes.
Add the salt and pepper and thyme and whatever other herbs you like.
Shush it around for a moment.
Add the rice
Toss the rice around in the butter and herbs for a minute or so, you'll notice a slight change in the rice color and it'll start to look slightly toasted on the edges.
Add the water or stock and bring to a hearty boil. Put a lid on the pot, reduce the heat to the lowest setting and set your timer for 16 minutes.
When your timer goes off, fluff it with a fork and pull it off heat.
Put a tea towel on saucepan and the lid on top. This lets the rice steam for a moment and the towel absorbs any extra liquid that evaporates to the lid. Crazy, huh? It really works to separate the grains!! I seriously have the best rice ever...
After about 5-10 minutes, fluff it again and serve it up.
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