Ingredients:

  • 1 cup (200g) long-grain white rice (e.g., Basmati or Jasmine)
  • 1 medium onion, finely chopped
  • 2 tablespoons (30ml) unsalted butter or olive oil
  • 2 cups (480ml) chicken or vegetable broth
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • Optional: 1/2 cup (75g) toasted almonds, peas, or carrots, finely diced

Instructions:

  1. Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, heat butter or olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
  3. Add the rinsed rice to the pot with onions and sauté for another 2-3 minutes, stirring constantly until the rice is lightly toasted.
  4. Pour in the chicken or vegetable broth. Add salt, black pepper, cinnamon, and bay leaf.
  5. Increase heat and bring the mixture to a boil.
  6. Once boiling, reduce the heat to low, cover with a lid, and allow to simmer for 15 minutes or until the liquid is absorbed.
  7. Remove from heat and let sit for 5 minutes before fluffing with a fork. Discard the bay leaf.
  8. Stir in any optional ingredients (e.g., almonds, peas, or carrots) before serving.