Adapted from How To Cook Everything by Mark Bittman
- 2 Tablespoons butter or extra virgin olive oil ( I used butter)
- 1 cup chopped onion
- 1½ cups long grain white rice
- Salt and freshly ground black pepper
- 2½ cups stock (I used chicken broth)
- Chopped fresh parsley leaves for garnish
Put the butter or oil in a deep skillet or pot (one with a tight-fitting lid) over medium-high heat. When the butter is melted or the oil is hot, add the onion and cook, stirring, until the onion softens, about 5 minutes.
Add the rice all at once and turn the heat down to medium. Stir until the rice is coated with the butter or oil and starting to brown lightly, about 5 minutes. Season well with salt and pepper. Add the stock and bring to a simmer, stirring once or twice. Cover the pan and reduce the heat to low.
Cook until most of the liquid is absorbed, about 15 minutes. Turn off the heat (but leave the pan on the burner) and let the rice rest for another 15 to 30 minutes. Fluff with a fork before adjusting the seasonings to taste, garnishing, and serving.