I friggin love rice. There, I said it. Are you happy now?
This rice is super simple to make and is delicious as a side or even on its own. One of my favourite dinners lately is a bowl of this stuff with a couple of poached eggs and Maldon salt on top. *chef kiss*
2 tablespoons (25 grams) vegan butter (I like to use a salted one like Flora, Nuttelex, or I Can't Believe It's Not Butter. Could use real butter too, but if it's salted, don't add the extra salt)
2 medium brown onions, thinly sliced (I sometimes use a few shallots instead which is perhaps even more delicious)
1 clove garlic, minced
1 cup (220 grams) long grain rice
1½ cups + a little splash extra (360ml) boiling water (or chicken broth)
pinch kosher salt, to taste (or you can use ½ chicken stock cube instead for extra flavour)
pinch pepper, to taste
Optional, but highly recommended: 1 or 2 teaspoons of Everything But The Bagel seasoning from Trader Joes (If they don't sell this near you- run, don't walk, to your nearest supermarket and buy the ingredients to make it yourself. Its friggin amazing. DIY recipe found here.)
1. Melt butter over medium heat in a medium sized lidded pot.
2. Add in onions and caramelize until medium brown, stirring periodically as to not burn them. A little bit of dark bits is fine. This should take about 7-10 minutes. If it starts overcooking, turn temperature to medium-low. Add in the garlic in the last two minutes.
3. Mix in rice and seasonings. The goal here is to toast the rice, so stir it every 20 seconds until the rice is a light brown color (about 3 minutes).
4. Add in boiling water, stir, and cover. Immediately reduce heat to a low simmer, or the lowest setting on your burner.
5. Leave covered for 10 minutes, give a quick stir, then continue to cook for 10 more minutes. Remove lid and fluff with a fork. The rice should be perfectly cooked and ready to serve.