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Ingredients
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Main components
Fat & aromatics
Finishing & optional additions
Method
Prepare rice
- 1
Rinse and cook rice
Rinse 1 cup rice under cold water until the runoff is mostly clear. In a small saucepan, combine rinsed rice, 2 cups water and 1/2 teaspoon kosher salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15 minutes. After 15 minutes, remove from heat and let sit covered for 10 minutes to finish steaming. Fluff with a fork and set aside, keeping covered to keep warm.
Cook pasta
- 2
Boil and drain
Bring 4 cups water to a rolling boil in a medium pot. Add 1/2 teaspoon kosher salt (the remaining salt) and 1 cup dry small pasta. Stir once to separate. Cook pasta until just tender (check package for time; usually 7–10 minutes for small shapes). Reserve 1/4 cup of the cooking water, then drain pasta in a colander and return briefly to the pot off heat.
Combine & flavor
- 3
Sauté aromatics
While pasta is cooking, warm 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 4
- 5
Combine rice and pasta
Add the cooked rice to the skillet with the pasta and aromatics. Gently fold rice and pasta together with a spatula until evenly combined and heated through (about 1–2 minutes). If the mixture seems dry, add another tablespoon of reserved pasta water or a splash of water. Adjust seasoning with 1/2 teaspoon black pepper and additional salt to taste.
- 6
Finish and serve
Remove from heat and stir in 2 tablespoons chopped fresh parsley, 1/4 cup grated Parmesan, and 1 teaspoon lemon zest if using. Taste and add red pepper flakes for heat if desired. Serve warm as a simple side or base for proteins.