Steamed Rice with Butter and Onions

Preheat the oven to 160 °C top/bottom heat.

Rinse the rice thoroughly under cold water and drain well. Finely dice the onion. In an oven-safe pot, melt the butter over medium heat, add the diced onion, and sauté until translucent, stirring occasionally. Add the rice, reduce the heat, and toast for about 1 minute, stirring constantly.

Pour in 1.5 cups (approx. 350 ml) of water, briefly increase the heat, and bring to a boil. Add a level teaspoon of salt. Reduce the heat again, cover the pot with a lid, and let the rice simmer for 5 minutes.