Description
Savory Golden Onion Butter Jasmine Rice is a rich, aromatic, and buttery rice dish that perfectly balances the sweetness of caramelized onions, the creaminess of butter, and the delicate fragrance of Jasmine rice. Slowly cooked onions develop a deep, golden hue, infusing the rice with a naturally sweet and savory flavor. This dish is simple yet indulgent, making it a fantastic side for grilled meats, seafood, and roasted vegetables.
Perfect for weeknight dinners, special occasions, or meal prepping, this versatile dish can be easily customized with herbs, spices, or additional proteins. Whether you’re looking for a comforting side dish or a flavorful base for rice bowls, this recipe is guaranteed to become a favorite.
Ingredients
- 1 ½ cups jasmine rice
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 2 cups water or broth (vegetable or chicken)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Prepare the Ingredients
- Rinse the Jasmine rice in cold water 2-3 times until the water runs clear. Drain and set aside.
- Thinly slice the onion and mince the garlic for even cooking.
Step 2: Caramelize the Onions
- In a large saucepan or deep skillet, melt 1 tablespoon of butter over medium-low heat.
- Add the sliced onions with a pinch of salt to draw out moisture.
- Stir occasionally and cook for 10-15 minutes until the onions turn golden brown and soft.
- Add the minced garlic in the last minute of cooking and stir until fragrant.
- Transfer the caramelized onions and garlic to a small bowl and set aside.
Step 3: Toast the Rice for Extra Flavor
- In the same pan, melt the remaining 1 tablespoon of butter over medium heat.
- Add the rinsed and drained Jasmine rice and stir for 1-2 minutes, toasting the grains slightly to enhance their nutty aroma.
Step 4: Cook the Rice
- Pour in 1 ½ cups of chicken or vegetable broth (or water) and stir to combine.
- Bring the mixture to a gentle simmer over medium heat.
- Reduce the heat to low, cover the pan with a lid, and cook for 15 minutes or until the liquid is fully absorbed.
- Turn off the heat and let the rice rest (covered) for 5 minutes to finish steaming.
Step 5: Mix in the Caramelized Onions and Serve
- Gently fluff the rice with a fork to separate the grains.
- Stir in the caramelized onions and garlic, distributing them evenly throughout the rice.
- Season with salt and black pepper to taste.
- Optional: Garnish with fresh herbs (parsley, chives, or cilantro) for added freshness.
- Serve warm and enjoy!
Notes
1. Choosing the Best Rice
- Jasmine rice is ideal for its aromatic, slightly sticky, and fluffy texture.
- Basmati or long-grain rice can be used as alternatives but may have a different mouthfeel.
- Always rinse the rice 2-3 times to remove excess starch and prevent clumping.
2. Achieving Perfectly Caramelized Onions
- Low and slow cooking (about 10-15 minutes) brings out the natural sweetness.
- A pinch of salt helps draw out moisture, speeding up caramelization.
- Stir frequently to avoid burning, and add a splash of water if needed.
3. Enhancing the Flavor
- Toasting the rice in butter before adding liquid creates a deeper, nuttier taste.
- Using broth instead of water gives a more robust, umami-rich flavor.
- Adding garlic intensifies the savory notes and complements the onions.
4. Avoiding Common Mistakes
- Too much water? The rice may become mushy—stick to the 1:1.5 rice-to-liquid ratio.
- Cooking on high heat? This can lead to uneven cooking—always simmer on low.
- Not letting the rice rest? Letting it sit for 5 minutes after cooking ensures the best texture.
5. Storage & Reheating Tips
- Refrigerate in an airtight container for up to 4-5 days.
- Reheat on the stovetop with a splash of water and butter for the best texture.
- Freeze for up to 3 months in portioned freezer bags, then reheat directly from frozen.