1 cup rice (long grain brown rice, long grain white rice, basmati rice or jasmine rice). Pour rice into strainer and rinse under running water until water runs clear.
In a 2-quart pot, heat 1 tbsp butter or oil over medium-high heat until shimmering. Add 1 diced onion and saute for 5 minutes, or until the onion is soft. Add 2 cloves garlic and cook for another 1-2 minutes.
Add Spices & Stock
Curry rice: 1 tbsp Madras curry powder + 3/4 cup coconut milk + 3/4 cups water or stock
Moroccan rice: 1 tbsp Ras el Hanout + 1.5 cups water
Greek rice pilaf: 1 tbsp Greek seasoning + 1.5 cups water or stock
Saffron rice: Pinch saffron threads, steeped in 1/4 cup hot water + 1.5 cups water or stock
Mexican rice: 1 tbsp Chili powder + 1 cup tomato sauce + 1 cup water or stock
Dirty Cajun Rice: 1 tbsp Cajun seasoning + 1.5 cups water or stock
Bring to a boil over high heat, then reduce heat to low, cover, and cook until the water is absorbed, 18 minutes.
Remove rice from heat and steam, covered, for 10 minutes. Fluff with a fork.
Garnish pilaf, saffron rice, Moroccan rice or curry rice with raisins, pistachios, apricots, almonds. Garnish Mexican rice or cajun rice with diced tomato, cilantro, green onions, lime.