Melt butter in large sauce pan or deep skillet over low heat. Add onion and cook until golden, about 8 mins. Add rice and cook, stirring, until coated, about 3 mins. Stir in water or stock. Bring to a boil. Stir once, cover and cook over low heat until liquid is absorbed and rice is tender, about 20 mins. Do not stir. Let stand covered 5 mins before serving. Sprinkle with parsley.

• Onion can be ommited.
• For different texture, less sticky, soak rice for up to 30 mins before cooking and/or add boiling water to rice.
• For flavored rice, add seeds from 4 cardamom pods together with rice or/and add up to 1 tsp ground turmeric together with water.
• Another tasty variation is to use soaking water from dried mushrooms (boil water and soak dried mushrooms, covered, for 20 mins) - make sure total liquid remains 2:1 to rice.
>