Steamed Rice

Preheat the oven to 160° C.

Rinse the rice in cold water and let it drain. Finely chop the onion. In a saucepan over high heat, melt the butter, add the onion, and sauté until translucent, stirring frequently. Add the rice, reduce the heat to one-third, and sauté for 1 minute, stirring constantly. Pour in 1.5 cups of water, increase the heat to half, and bring to a boil. Add a level teaspoon of salt. Reduce the heat to one-third again, cover with a lid, and cook for 5 minutes.

Turn off the oven and place the saucepan with the rice, covered with a lid, into it. Leave the rice in the turned-off oven for 20 minutes.