Instructions

• Begin by rinsing your chosen rice in a fine sieve under cold running water. This step is crucial as it removes excess starch, preventing the rice from becoming gummy. Once rinsed, allow the rice to drain well.
• In a large saucepan over medium heat, add 1 tablespoon of the unsalted butter. When the butter is melted and bubbly, add the finely chopped yellow onion. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant.
• Next, stir in the minced garlic and cook for an additional 30 seconds, or until the garlic is fragrant. Be careful not to let it brown, as burnt garlic can impart a bitter taste.
• Add the rinsed rice to the saucepan, stirring to coat it in the buttery onion and garlic mixture. Then, pour in the low-sodium chicken broth and season with salt and freshly ground black pepper. Bring the mixture to a gentle boil.
• Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
• After the rice has cooked, remove the saucepan from heat and let it sit covered for an additional 5 minutes. This allows the rice to steam and become fluffy. Finally, add the remaining 3 tablespoons of butter, stirring gently to incorporate. If using, sprinkle in the minced fresh parsley for a pop of color and freshness.