- 1/2 cup finely chopped onion
- 1 tablespoon unsalted butter
- 1 cup long-grain white rice
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1 medium carrot, cut into 1/8-inch-thick matchsticks
- Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, 10 minutes.
- Sprinkle carrot over partially cooked rice and continue to cook, covered, until rice is cooked through and carrots are tender, about 6 minutes more.
- Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice with a fork.