Vietnamese Rice Side 2

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Rinse 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Drain the rice well in a fine-mesh sieve.
2. In a medium saucepan, melt 50 g of butter or heat the same amount of oil over medium heat. Add finely chopped onions, about one small onion's worth, and sauté until they become translucent and soft, stirring occasionally. This should take about 3-4 minutes, and you'll notice a sweet aroma as the onions cook.
3. Add the rinsed and drained rice to the saucepan with the onions. Stir the rice gently to coat each grain with the butter or oil, ensuring the rice absorbs the flavors. This step helps toasting the rice slightly, enhancing its nutty flavor.
4. Pour in 600 ml of water and add 1 tsp of fine sea salt. Stir once to distribute the salt evenly throughout the rice. Increase the heat to high and bring the water to a boil.
5. Once the water reaches a rolling boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. Allow the rice to simmer gently for about 15 minutes, or until the water is fully absorbed and the rice is tender. You can check by gently tilting the pan; if no water pools at the bottom, it's done.
6. Turn off the heat and let the rice sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking in its own steam, making it fluffier.
7. Fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning if necessary, adding a pinch more salt if desired. Serve the rice warm, ideally as part of a shared meal, in the spirit of Vietnamese home cooking.