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In a large skillet, melt 1 tablespoon of butter over medium heat. Add sliced onions and sauté for 12–15 minutes, stirring occasionally, until deep golden and caramelized. Remove a small portion for garnish if desired.
Id=”instruction-step-2″>2. Add minced garlic and cook for 1 minute until fragrant. <
Id=”instruction-step-3″>3. Stir in rinsed jasmine rice and cook for 2–3 minutes, allowing rice to slightly toast.
D=”instruction-step-4″>4. Pour in broth or water. Add salt and pepper. Stir once, bring to a boil.
D=”instruction-step-5″>5. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
D=”instruction-step-6″>6. Remove from heat. Add remaining 1 tablespoon butter. Fluff rice gently with a fork.
D=”instruction-step-7″>7. Fold in reserved caramelized onions and fresh herbs if using.
D=”instruction-step-8″>8. Serve warm and enjoy!