Separate grains scented with butter and hot broth.
Ingredients
- Long-grain rice
- Chopped onion
- Butter
- Chicken or vegetable broth (hot)
- Bay leaf
Instructions
- Melt the butter in a saucepan over medium heat, then add the onion and rice. Stir until the onion is translucent and the rice grains are well coated with butter.
- Pour the hot broth into the saucepan, then add the bay leaf. Mix once, cover immediately and bring to a gentle boil.
- Let cook on low heat for 18 minutes, never lifting the lid to preserve all the steam.
- Remove from heat and let rest for 5 minutes covered to allow the rice to finish swelling before serving.
