Ingredients:

  • 3 Tbsp Unsalted Butter
  • ½ cup Yellow Onion, finely diced
  • 1 ½ cups Long-Grain White Rice (Jasmine or Basmati)
  • 2 Tbsp Garlic, minced
  • 2 ¼ cups Chicken Broth (low sodium)
  • 1 tsp Dried Thyme

Instructions:

  1. Melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Add the finely diced onion and cook until softened and translucent, about 3 minutes.
  2. Add the minced garlic and dried thyme (or other herbs). Cook, stirring constantly, for 1 minute to 'bloom' the aromatics in the fat until fragrant.
  3. Add the long-grain white rice to the pan. Sauté the dry grains in the seasoned butter for 2 to 3 minutes, stirring constantly until the grains are lightly toasted and sealed—this promotes the Maillard reaction and helps the grains stay separate.
  4. Pour in the low-sodium chicken broth and bring the mixture to a rolling boil.
  5. Immediately reduce the heat to the lowest setting, cover the pan tightly with a lid, and simmer undisturbed for 15 minutes.
  6. Remove the pan from the heat and let it rest, still covered, for 5 to 10 minutes. Do not lift the lid during this critical resting period. Fluff the rice gently with a fork before serving.