My Grandma, that I nicknamed "Benny" ~ because she reminded me of the little feline on the 60's Top Cat cartoon series, made the very best rice that I have ever had the pleasure of consuming.
Even @ 105 years of age, she was an amazing super chef:
° 1 cup Asian long grain rice (not basmati or jasmin)
° 2 cups water
° 3 tbsp sesame oil
° 3 tbsp diced Spanish yellow onion
° 1 tsp salt
° 1 tsp diced garlic
° ¼ tsp white pepper
° ¼ tsp cayenne pepper
° in a stainless steel handled pot, saute onions, rice, salt, white pepper, cayenne pepper and garlic (tossed last) stirring aggressively until rice is very lightly toasted
° add water and boil until broth is level with rice ~ stirring very gently scraping the bottom & the sides
° remove from high heat, cover and place pot on low (3 level) for 25 minutes without touching
° stir with 2 tine carving fork to avoid clumping
° makes 2 portions ~ serve + enjoy!
° Leave pot on lowest temp during eating; then arm-wrestle to decide who gets to eat the "pegado" (crunchy rice) on pot bottom.