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Rinse the long-grain white rice under cold running water until the water runs clear. This helps remove excess starch, leading to fluffier rice. Drain well.

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 3 cups of water, and 1/4 teaspoon of low-sodium salt. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 15 minutes. Do not lift the lid during this time.

While the rice is simmering, prepare the onions. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion, 1/8 teaspoon of low-sodium salt, and 1/4 teaspoon of black pepper.

Sauté the onions, stirring occasionally, until they are soft, translucent, and lightly golden brown, about 10-12 minutes. Adjust heat as needed to prevent burning.

Once the rice has simmered for 15 minutes, remove the saucepan from the heat and let it rest, still covered, for another 5 minutes. This allows the rice to absorb any remaining moisture and become perfectly fluffy.

Fluff the cooked rice gently with a fork. Add the sautéed onions to the rice and gently fold them in until evenly distributed. Serve immediately as a delicious and comforting side dish.


Rinse the long-grain white rice under cold running water until the water runs clear. This helps remove excess starch, leading to fluffier rice. Drain well.

In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 3 cups of water, and 1/4 teaspoon of low-sodium salt. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 15 minutes. Do not lift the lid during this time.

While the rice is simmering, prepare the onions. Heat the olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion, 1/8 teaspoon of low-sodium salt, and 1/4 teaspoon of black pepper.

Sauté the onions, stirring occasionally, until they are soft, translucent, and lightly golden brown, about 10-12 minutes. Adjust heat as needed to prevent burning.

Once the rice has simmered for 15 minutes, remove the saucepan from the heat and let it rest, still covered, for another 5 minutes. This allows the rice to absorb any remaining moisture and become perfectly fluffy.

Fluff the cooked rice gently with a fork. Add the sautéed onions to the rice and gently fold them in until evenly distributed. Serve immediately as a delicious and comforting side dish.
