- 1 cup basmati rice, about 6-1/2 oz
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter
- 1/3 cup finely chopped sweet onion
- 2 medium cloves garlic, grated, crushed, or finely minced
- 1 1/2 cups chicken or vegetable broth
- Kosher salt and freshly ground black pepper
- ½ cup thawed frozen petite peas, optional
Put the rice in a medium mesh strainer and rinse under cold running water, stirring with your hands until the water runs clear. Drain thoroughly.
Heat the oil and butter in a medium heavy-bottomed saucepan over medium heat. When the butter is melted, add the onion and cook, stirring occasionally until translucent, about 2 minutes. Add the rice and cook, stirring frequently until the grains are translucent and lightly colored, about 6 minutes. Add the garlic and cook, stirring constantly until just fragrant, about 30 seconds. Stir in the broth, 1 tsp salt, and a few grinds of black pepper. Bring to a boil over high heat, then lower the heat to a gentle simmer. Cover and cook until the grains are plump and fluffy, and the liquid is absorbed, about 15 minutes.
Remove from the heat, uncover, and add the peas if using. Lay a folded, clean kitchen towel over the pan and cover with the pan’s lid to hold the towel in place. Let the rice rest for 10 to 12 minutes. Remove the lid, fluff with a fork, and serve.
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