Fragrant Aromatic Rice Pilaf

1. Rinse the Rice

Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. This step removes excess starch and helps keep the rice grains separate once cooked.

2. Prepare Onion

Heat one tablespoon of olive oil or unsalted butter in a large saucepan over medium heat until it's shimmering. Add the finely chopped onion and ¼ teaspoon of salt, cooking for about five minutes until the onion is softened and translucent.

3. Coat the Rice

Stir in the rinsed rice, making sure to coat it well with the oil or butter. Continue stirring often for about three minutes until the edges of the rice grains become translucent.

4. Simmer the Rice

Pour in 2¼ cups of water, then bring the mixture to a gentle simmer. Once it reaches a simmer, reduce the heat to low, cover the saucepan, and let it cook undisturbed for 16 to 18 minutes.

5. Rest the Rice

After the cooking time is up, remove the saucepan from the heat and let it sit, covered, for 10 minutes. This rest period allows the steam to finish cooking the rice and makes it easier to fluff.

6. Fluff and Serve

Uncover the saucepan, fluff the rice gently with a fork, and season with salt and pepper to taste. Serve immediately and enjoy the delicate aroma and flavor of your perfectly cooked rice pilaf.