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long grain white rice unsalted butter yellow onion garlic stock water kosher salt fresh Italian parsley
Viewed: 49 - Published at: 6 years agoIngredients
- 2 cups long-grain white rice
- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, finely chopped
- 1 medium garlic clove, finely chopped
- 2 cups stock or low-sodium chicken broth
- 1/4 cup water
- 1 1/4 teaspoons kosher salt, plus more as needed
- 1/4 cup finely chopped fresh Italian parsley leaves
Method
- Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
- Melt the butter in a medium saucepan over medium heat.
- Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes.
- Add the stock or broth, water, and measured salt and stir to combine.
- Increase the heat to high and bring to a boil.
- Reduce the heat to low, cover with a tightfitting lid, and simmer undisturbed until the rice is tender, about 15 minutes.
- Remove from the heat and let sit covered to steam, about 5 minutes.
- Fluff with a fork and stir in the parsley.
- Taste and season with additional salt as needed.
