© Lucy Schaeffer
Jasmine Rice Pilaf
- ACTIVE: 5 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: 4
- •BASIC-EASY
- •FAST
- •MAKE-AHEAD
- •VEGETARIAN
- 1 tablespoon unsalted butter
- 1/4 cup finely chopped onion
- 1 cup jasmine rice
- 1 1/2 cups water
- Kosher salt
- Melt the butter in a medium saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Stir in the rice. Add the water and a pinch of salt and bring to a boil. Cover and cook over low heat for 18 minutes, until the rice is tender and the water is absorbed. Fluff the rice with a fork, cover and let stand for 5 minutes before serving.
Make Ahead
The rice can be refrigerated overnight. Rewarm before serving.
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