If you’re craving comfort food with a gourmet twist, golden onion butter rice is the dish you need to try. With its rich caramelized onions, buttery aroma, and perfectly fluffy texture, this flavorful side can steal the spotlight at any meal. Keep reading to discover how this simple yet irresistible recipe can elevate your dinner game.
Golden Onion Butter Rice
Description
Golden Onion Butter Rice is one of those cozy dishes that quietly steals the show. What starts as a simple mixture of rice, onions, and butter transforms into a deeply flavorful, aromatic side you’ll want to make again and again. The onions cook down into golden ribbons that melt into each grain, while butter gives everything an irresistible silkiness.
I first started making this rice when I needed a reliable but flavorful dish that worked alongside both weekday meals and special dinners I could serve to guests. It delivers every single time, and once you try it, I think you’ll understand why it holds such a beloved spot in my kitchen.
Why You’ll Love This Recipe
– It’s made with pantry staples
– You can prepare it in under 30 minutes
– It complements nearly anything from grilled steak to roasted vegetables
– It’s scalable for a crowd or perfect for two
– The onion flavor develops gently without overpowering the dish
You can even dress it up with fresh herbs, toasted nuts, or a sprinkle of cheese—so many ways to make it your own.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 40 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 cup long grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion sliced thin
- 2 cups low sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 clove garlic minced
- Chopped parsley for garnish
Equipment
- Medium saucepan with lid
- Wooden spoon or silicone spatula
- Knife
- Cutting board
- Measuring spoons and cups
Instructions
- Rinse the rice: Place your rice in a fine mesh strainer and rinse it under cold water until the water runs mostly clear. This helps remove excess starch and keeps your rice fluffy rather than sticky.
- Sauté the onion: In a medium saucepan, melt the butter with olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 15 to 20 minutes. You want the onions to become soft and golden without browning too quickly. This step is the soul of the dish, so don’t rush it.
- Add the garlic: Stir in the minced garlic and cook for about 1 minute. The aroma at this stage is magical.
- Toast the rice: Add the rinsed rice to the pan and stir to coat the grains with the buttery onions. Let it cook for 2 to 3 minutes—this step gives the rice a subtle toasty flavor that makes a big difference.
- Add broth and season: Pour in the chicken broth and stir in the salt and black pepper. Let the mixture come to a gentle boil.
- Simmer and cover: Once boiling, reduce the heat to low, cover the pan with a tight lid, and simmer for 15 minutes. Do not lift the lid during this time if you can help it—it traps the steam in and helps the rice cook evenly.
- Let it rest: After 15 minutes, turn off the heat and let the rice sit covered for 5 minutes. This final steam makes each bite tender and fluffy.
- Serve: Fluff the rice with a fork, garnish with fresh chopped parsley, and serve warm. It goes beautifully with roasted chicken, pulled pork, grilled tofu, or even just a crisp green salad.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I add more vegetables to this rice?
Yes, sautéed mushrooms, peas, or finely diced bell pepper all blend beautifully. Add them after the onions are caramelized and before the rice goes in.
What can I do if my rice turns out too wet?
If your rice ends up a bit wet, uncover it and let it cook over low heat for a few minutes, fluffing regularly to let the excess moisture evaporate.
Can I use a rice cooker?
Yes, after caramelizing the onions and toasting the rice on the stovetop, you can transfer the mixture to your rice cooker and cook it as you would plain rice.
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Golden Onion Butter Rice
Ingredients
- 1 cup long grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion sliced thin
- 2 cups low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic minced
- Chopped parsley for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Set aside to drain.
- In a medium saucepan over medium heat, melt the butter with the olive oil.
- Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15 to 20 minutes until the onions are soft and golden brown. They should be deeply caramelized but not burned.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the rice and cook for 2 to 3 minutes, allowing it to absorb the flavors and slightly toast.
- Pour in the chicken broth, then add salt and pepper. Stir once to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- Turn off the heat and let the rice sit covered for 5 more minutes.
- Fluff the rice with a fork and garnish with chopped parsley before serving.
