Steamed Rice | The secret to perfect, fluffy side dish

Steps

• 1
  Preheat the oven to 160°C.
• 2
  Rinse the rice thoroughly in cold water, then let it drain. Peel the red onion and cut it into small cubes.
• 3
  In an oven-safe pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Add the rice and stir-fry for 1-2 minutes, stirring constantly, until the grains are heated through.
• 4
  Pour 1.5 times the amount (approx. 375-400 ml) of hot water over the rice and add the salt. Bring to a boil, then cover tightly with a lid and cook over low heat for 5 minutes.
• 5
  Turn off the oven and place the covered pot into the warm oven. Let the rice steam in the turned-off oven for another 20 minutes. During this time, the rice will absorb all the moisture and become perfectly tender.
• 6
  Remove the pot from the oven, take off the lid, and gently fluff the rice grains with a fork to release excess steam. Serve hot with your favorite main course.