Onion Butter Rice
Onion Butter Rice
Ingredients
For the Onion Butter Rice
- 1 1/2 cups Jasmine rice
- 1 yellow onion, medium, julienned
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground turmeric
- 2 1/4 cups vegetable stock
For Garnish
- 2 green onions, chopped
Instructions
- 1
Prepare the ingredients: Julienne the yellow onion and mince the garlic. Measure out the Jasmine rice, vegetable stock, and seasonings.
⏱️ 5 min
- 2
In a medium-sized pot or Dutch oven, melt the unsalted butter over medium heat. Add the julienned yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the softened onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Stir in the Jasmine rice, ensuring each grain is coated in the butter-onion mixture. Toast the rice for 2 to 3 minutes, stirring constantly.
⏱️ 3 min
- 5
Season the rice with kosher salt, freshly ground black pepper, and ground turmeric. Stir well to evenly distribute the spices and give the rice its vibrant yellow color.
⏱️ 1 min
- 6
Pour in the vegetable stock. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 3 min
- 7
Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and cook undisturbed for 12 minutes.
⏱️ 12 min
- 8
Remove the pot from the heat and let it rest, still covered, for an additional 5 minutes. This allows the rice to steam and become perfectly fluffy.
⏱️ 5 min
- 9
Uncover the pot and gently fluff the rice with a fork. Garnish generously with chopped green onions before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Onion Butter Rice
Ingredients
For the Onion Butter Rice
- 1 1/2 cups Jasmine rice
- 1 yellow onion, medium, julienned
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground turmeric
- 2 1/4 cups vegetable stock
For Garnish
- 2 green onions, chopped
Instructions
- 1
Prepare the ingredients: Julienne the yellow onion and mince the garlic. Measure out the Jasmine rice, vegetable stock, and seasonings.
⏱️ 5 min - 2
In a medium-sized pot or Dutch oven, melt the unsalted butter over medium heat. Add the julienned yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the softened onions and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Stir in the Jasmine rice, ensuring each grain is coated in the butter-onion mixture. Toast the rice for 2 to 3 minutes, stirring constantly.
⏱️ 3 min - 5
Season the rice with kosher salt, freshly ground black pepper, and ground turmeric. Stir well to evenly distribute the spices and give the rice its vibrant yellow color.
⏱️ 1 min - 6
Pour in the vegetable stock. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 3 min - 7
Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and cook undisturbed for 12 minutes.
⏱️ 12 min - 8
Remove the pot from the heat and let it rest, still covered, for an additional 5 minutes. This allows the rice to steam and become perfectly fluffy.
⏱️ 5 min - 9
Uncover the pot and gently fluff the rice with a fork. Garnish generously with chopped green onions before serving warm.
⏱️ 2 min