Rice cooked according to this recipe turns out delicious, crumbly, tender, lush... and so you can continue indefinitely. If you don't like dry rice, this recipe is for you. Now I cook rice just like that. Try it and you!!!
Melt the butter in a frying pan. Finely chop a small onion and fry it a little (I fry it until golden brown).
Add the rice and fry it until it becomes transparent, it only takes a minute.
Put the rice in a baking dish.
Fill with water (the author suggests a ratio of 1:2, I get 1:3, maybe it depends on rice, but I always use such proportions; I have 1:2 - it turns out rice "by the tooth"), salt. And I want to add that I use long-grain steamed rice. If you use white round rice, use a ratio of 1:2.
Cover with a lid or foil. Place in a preheated 200 degree oven for 35-45 minutes or until the rice is ready.
Rice is ready!
Before serving, rice can be sprinkled with freshly ground pepper. Serve as a side dish to any dishes.