- 1 tablespoon EVOO
- 1 tablespoon butter
- 1/2 onion, minced
- 1 cup long grain rice, like Tilda Basmati
- 2 cups water, or light vegetable or chicken stock
In saucepan over medium high heat, add butter and EVOO. Add onion until translucent. Add the rice and stir until coated and slightly “polished.” Add water or stock and bring to boil. Cover reduce heat to simmer 12 minutes. Cut off heat and sit 10 more minutes. Fluff with fork. Chill safely for later use.