STEAMED RICE

Steps:

• Saute rice in butter just until translucent and very lightly browned.
• Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
• Drain any excess butter or olive oil.
• Add stock or water carefully to prevent steam burns; it WILL blow steam!
• Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
• If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
• Fluff gently with a fork just before serving.
• Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
• 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.
• Add 3 cups of liquid instead of 2 cups, and cook as above.