Garlic Butter Rice

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1 1/2 cups dry long grain white rice, or jasmine rice, rinsed in a fine sieve and drained well
1/4 cup finely chopped yellow onion
1 1/2 Tbsp minced garlic (or up to 2 Tbsp)
2 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper
4 Tbsp unsalted butter, cut into 1 Tbsp pieces, divided
1 Tbsp minced fresh parsley (optional)

Melt 1 Tbsp butter in a large saucepan over medium heat.
Add yellow onion and saute until starting to deepen in color, about 3 minutes. Add garlic and saute until just barely starting to deepen in color (not browned), about 1 minute.
Pour in chicken broth, season with salt and pepper to taste and bring to a boil.
Add rice and stir once, cover with a snug lid then reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
Remove from heat and let rest 5 - 10 minutes. Add remaining 3 Tbsp butter, toss and fluff with a fork.
Serve warm garnished with parsley if desired.

Jasmine rice will cook more near 15 minutes, long grain rice will take closer to 18 minutes to cook.
For lemon garlic butter rice replace 2 1/2 Tbsp chicken broth with fresh lemon juice and add 1/2 tsp lemon zest.
In higher altitude add an additional 2 Tbsp broth.

Garlic Butter Rice#