Ingredients:

  • 1 cup long grain rice (e.g., Basmati or Jasmine)
  • 2 cups chicken or vegetable broth
  • 1 medium onion, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • Salt to taste
  • Fresh parsley for garnish
  • 1 cup short grain rice (e.g., Arborio or Sushi Rice)
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • Green onions for garnish

Instructions:

  1. Heat butter or olive oil in the saucepan over medium heat.
  2. Add chopped onions and sauté until translucent (about 5 minutes).
  3. Add the respective rice type to the pan, stirring continuously for 2-3 minutes until lightly toasted.
  4. Pour in broth and add thyme (for long grain) or lemon zest (for short grain). Season with salt to taste.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed.
  6. Remove from heat and let it rest for 5 minutes; then fluff with a fork. Garnish with parsley (for long grain) or green onions (for short grain).