French Onion Rice

 

The staple in my Asian household, rice is the must have in ours too. The day not complete without having rice for at least on one meal a day. It's filling, nutrious,easy to cook and simply decadent to resist. In Malaysia there's tons of varities of rice easily available in the market and the choice is yours to make.  From Basmathi to parboiled you name it we have it 😁. In our house,  Basmathi and parboiled is the choice for our everyday meal and I'm sticking to those two. 

Rice can cook into variations such as Briyani,Puloa,Pilaf,ghee rice,coconut rice, tamarind rice, lemon rice and etc. Today,  I'm sharing the simplest and flavourful rice with you...onion rice. I made this rice for our Sunday lunch to serve alongside a chicken masala and cucumber raita. Love the fragrance of caramelised onion and the flavor was truly delicious. Caramelising the onion in a medium-low heat is very important to prevent the onion from burning which will be a disaster in this recipe thus, take your time and go slow with the onion. Once you get the onion right the cooking of the rice is an easy peasy prices though. Have fun in the kitchen dishing out my onion rice.

Ingredients 

For The Onion

3 large Holland Onion, sliced

1 1/2 tbsp olive oil

4 tbsp butter

Pinch of salt

For The Rice 

2 cups Basmathi rice

2 cups water

2 cups vegetable broth

2 tbsp butter

Salt to season 

1 pandan leaves

1 minced garlic

8-10 almonds, sliced 

Methods 

In a rice cooker, heat butter and olive oil. 

Add the sliced onions and salt. Saute till caramelised for 15-20 minutes over a medium-low heat. 

Transfer to a plate and keep aside. 

To the same cooker, fry the sliced almonds till golden. Keep aside.

To the same cooker, add butter and pandan leaves. Saute minced garlic. 

Add the rice and stir for a few seconds. Add water, vegetable broth,salt and rice. Stir and add the caramelised onion (reserve some onion for garnishing). 

Cover with lid and cook till the rice is fluffy and tender. 

Transfer to a serving plate and garnish with reserved fried onions and sliced almonds. 

Serve with gravy or sides of your preference.