Rinse the Rice (Optional): Some people prefer to rinse rice until the water runs clear to remove excess starch and prevent stickiness.
Sauté the Aromatics: In a medium saucepan, warm olive oil or butter over medium heat. Add the chopped onion (and garlic, if using). Sauté for about 2–3 minutes, until soft and fragrant.
Toast the Rice: Stir in the rice, letting it coat with oil and lightly toast for 1–2 minutes. This step adds a subtle nutty flavor.
Add Liquid and Seasoning: Pour in the stock, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
Simmer and Cover: Cover the pot with a tight-fitting lid. Let it simmer for 15–18 minutes (depending on rice type), or until the liquid is absorbed.
Rest: Turn off the heat and let the rice rest, covered, for an additional 5 minutes. This helps the grains absorb any remaining moisture.
Fluff and Garnish: Remove the lid, fluff with a fork, and stir in fresh herbs or a drizzle of lemon juice if desired.
Tips for Success
Title: “Restaurant-Style Flavored Rice: The Secret Beyond Plain Water”
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