Ingredients:

  • 4 Tbsp Unsalted Butter, divided
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion (or 2 medium), finely diced
  • 2 cloves Fresh Garlic, minced
  • 1 1/2 cups Jasmine Rice, rinsed thoroughly
  • 2 cups Chicken or Vegetable Stock (low sodium)
  • 1 1/2 tsp Fine Sea Salt, divided
  • Freshly Ground Black Pepper, to taste
  • 2 Tbsp Fresh Parsley or Chives (optional, for garnish)

Instructions:

  1. Rinse the Rice: Place the Jasmine rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. Set aside to drain well.
  2. Start the Golden Onions: In a skillet, melt 2 Tbsp of the unsalted butter with the olive oil over medium-low heat. Add the diced onions and 1/4 tsp of sea salt.
  3. Sweat and Caramelise: Cook the onions slowly, stirring occasionally, for 15–20 minutes until they achieve a deep golden brown and soft texture (like silken threads).
  4. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Remove half of the onion mixture and set it aside; this will be the 'finishing butter' component.
  5. Toast the Rice: Increase the heat to medium. Add the drained rice to the pan with the remaining onion-butter mixture. Stir well for 1–2 minutes until the rice grains are lightly coated and slightly translucent at the edges.
  6. Add Liquid: Pour in the stock (or water) and the remaining 1 1/4 tsp salt. Bring the mixture to a rapid boil.
  7. Simmer and Cover: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pan tightly with the lid. Cook undisturbed for exactly 12 minutes. Do not lift the lid.
  8. Rest: Remove the pan from the heat, keeping the lid securely in place. Let the rice steam and rest for another 10 minutes. This resting period is non-negotiable for perfect texture.
  9. Finish the Butter: While the rice rests, melt the remaining 2 Tbsp of unsalted butter and pour it over the reserved golden onion mixture. Stir lightly.
  10. Fluff and Combine: Remove the lid from the rice. Use a fork to gently fluff the rice.
  11. Fold In: Fold the reserved Golden Onion Butter mixture through the rice until evenly distributed. Taste and adjust for salt and pepper.
  12. Garnish and Serve: Garnish with fresh parsley or chives, if desired. Serve immediately.