Steamed Rice

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 cup uncooked long-grain rice
• 2 tablespoons butter or 2 tablespoons extra virgin olive oil (or a combination)
• 1 small onion, chopped
• 2 cups chicken broth or 2 cups beef broth or 2 cups vegetable broth (preferred) or 2 cups very hot tap water
• 1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
• 1/2 cup orzo pasta or 1/2 cup broken up spaghetti (in 1/2" pieces)
• 1 cup additional broth or 1 cup hot water

Recipe

• 1 saute rice in butter just until translucent and very lightly browned.
• 2 add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
• 3 drain any excess butter or olive oil.
• 4 add stock or water carefully to prevent steam burns; it will blow steam!
• 5 adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
• 6 if all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
• 7 fluff gently with a fork just before serving.
• 8 variation: lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
• 9 add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
• 10 add 3 cups of liquid instead of 2 cups, and cook as above.