Instructions

• Confirm the rice has been rinsed and drained. Measure 1 1/2 cups dry long-grain white rice (or jasmine) and set aside.
• Heat a large saucepan over medium heat and add 1 Tbsp unsalted butter; let it melt and coat the pan.
• Add 1/4 cup finely chopped yellow onion to the pan and sauté, stirring occasionally, until the onion begins to deepen in color, about 3 minutes.
• Add 1 1/2 Tbsp minced garlic (or up to 2 Tbsp if you prefer more garlic) and sauté, stirring constantly, just until the garlic is fragrant and starting to deepen in color but not browned, about 30–60 seconds.
• Pour in 2 1/2 cups low-sodium chicken broth, season with salt and freshly ground black pepper to taste, and bring the broth to a gentle boil.
• Add the rinsed rice to the boiling broth, stir once to distribute the rice evenly, cover the pot with a snug-fitting lid, then reduce the heat to low so the liquid is at a bare simmer.
• Cook, covered, until the liquid has been absorbed and the rice is tender, about 15–18 minutes. Do not lift the lid during this time.
• Remove the saucepan from the heat and let it sit, covered, for 5–10 minutes to finish steaming.
• Remove the lid, add the remaining 3 Tbsp unsalted butter (the butter is cut into 1 Tbsp pieces), and gently toss and fluff the rice with a fork until the butter is melted and evenly distributed.
• Taste and adjust seasoning with salt and pepper if needed. Serve warm, garnished with 1 Tbsp minced fresh parsley if desired.