Rinse the Rice: Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
Prepare the Aromatics: In a medium-sized pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant. If you’re using a bay leaf or fresh herbs, add them at this stage for extra flavor.
Toast the Rice: Add the rinsed rice to the pot with the aromatics. Stir continuously for about 2-3 minutes, allowing the rice to lightly toast. This step enhances the nutty flavor of the rice.
Add the Broth: Pour in the broth, replacing the usual water. The ratio of rice to liquid is typically 1:2, but you can adjust based on the type of rice you’re using. For added depth of flavor, you can also add a splash of white wine at this point.
Season and Cook: Add salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer for about 15-20 minutes, or until the liquid is fully absorbed and the rice is tender.
