Steamed Rice - cooking recipe

Ingredients

1 cup uncooked long-grain rice
2 tablespoons butter or 2 tablespoons extra virgin olive oil (or a combination)
1 small onion, chopped
2 2 cups vegetable broth (preferred) or 2 cups very hot tap water
1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
Variation (additional)
1/2 cup orzo pasta or 1/2 cup broken up spaghetti (in 1/2\" pieces)
1 cup additional broth or 1 cup hot water

Preparation

Saute rice in butter just until translucent and very lightly browned.
Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
Drain any excess butter or olive oil.
Add stock or water carefully to prevent steam burns; it WILL blow steam!
Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
Fluff gently with a fork just before serving.
Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
Add 3 cups of liquid instead of 2 cups, and cook as above.