Steamed Rice with Butter and Onions

Preparation

• 1
  Preheat the oven to 160 °C top/bottom heat.
• 2
  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.
• 3
  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.
• 4
  Turn off the stove. Place the pot with the lid closed into the preheated (but now turned off) oven and let the rice rest there for 20 minutes. After this time, remove the pot from the oven, take off the lid, and carefully fluff the rice with a fork to allow the steam to escape.