Seasoned Rice

1. 1
   prep

   Rinse the rice.

   Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Drain well.

2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Melt butter in a medium saucepan over medium heat.

   2.Add diced onion and cook until soft and translucent, about 3 to 4 minutes.

   3.Add minced garlic and sauté until fragrant, about 30 seconds.

   TIPDon't let the garlic brown — it turns bitter quickly.
3. 3
   simmer · ~2 min

   Toast the rice.

   Add the rinsed and drained rice to the saucepan. Stir constantly for 1 to 2 minutes until the grains are coated in butter and smell slightly nutty.

4. 4
   simmer · ~15 min

   Add water and simmer.

   1.Pour in the water and add salt.

   2.Stir once, then bring to a boil over high heat.

   3.Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.

   TIPResist the urge to lift the lid — steam is what cooks the rice evenly.
5. 5
   rest · ~5 min

   Rest the rice.

   Remove the saucepan from heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and firm up.

6. 6
   garnish

   Fluff and garnish.

   Remove the lid and fluff the rice gently with a fork. Fold in black pepper and fresh parsley. Serve warm.

   TIPUse a fork, not a spoon — it keeps the grains separate.

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