Fragrant Onion-Scented Basmati Pilaf

1. Rinse the Basmati Rice

Rinse the basmati rice in a colander or fine-mesh strainer under cold water until the water runs clear.

2. Cook the Onion

Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and about a quarter teaspoon of salt. Cook the onions for about five minutes, stirring occasionally, until they are softened and beginning to turn golden.

3. Toast the Rice

Stir in the rinsed rice. Cook the rice with the onions for about three minutes, stirring constantly. Toast the rice in the oil and onion mixture until the edges of the rice grains start to turn translucent.

4. Simmer the Rice

Pour in 2¼ cups of water, stir to combine, and bring the mixture to a gentle simmer. Once it starts to simmer, reduce the heat to low, cover the saucepan with a lid, and let it cook for 16 to 18 minutes.

5. Rest the Rice

Remove the saucepan from the heat. Place a clean, folded dish towel over the saucepan, then replace the lid. Let the rice sit, covered with the towel, for about 10 minutes.

6. Fluff and Serve

Uncover the saucepan and use a fork to fluff the rice gently. Season with additional salt and pepper to taste.