Step 1

Wash the rice until the water comes out clear and not cloudy.

Step 2

In a 2-to-3-quart pot (with a tight cover), add the butter and when hot sauté your onion or shallots and cook until light golden brown.  Add the rice and mix well.  Add the stock mix well and bring to boil.  Cover and reduce the heat to the lowest setting and cook for 15 minutes.  Turn off the heat and leave in the pot COVERED (do not open the pot) for 10 more minutes.

Step 3

Using 2 forks, be sure to fluff the rice to remove most of the steam.  This will avoid the rice from continuing to cook and lose it’s texture.

Step 4

If you have some you can certainly add some freshly chopped chives, cilantro or parsley.

Step 5

SHORT GRAIN RICE  1 cup rice to 1½ to 2 cup water or stockBROWN RICE 1 cup rice to 2 water or stockARBORIO RICE (risotto) 1 cup rice 3 cups water or stockSUHI RICE 1 cup rice 1 ¼ water