Instructions

1. Place rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Rinsing the rice before cooking helps keep the grains separated. Place the strainer over a bowl and set aside.
2. Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened but not browned, about 4 minutes. Add rice and cook, stirring constantly, until grains become chalky and opaque, 1 to 3 minutes. Add chicken broth, salt and pepper. Then increase the heat to high and bring to a boil, stirring to blend the ingredients. Reduce the heat to low, cover and simmer until the liquid is absorbed, about 15-20 minutes. Turn off the heat, remove the lid and place a kitchen towel, folded in half over the saucepan; replace the lid. Let stand for 10 to 15 minutes. This helps lighten up the rice by absorbing the moisture in the pot and helps the rice stay nice and fluffy. Fluff the rice with a fork and serve.