Place the 1.5 cups of rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear (about 30–45 seconds). Shake off excess water. This removes surface starch and helps the rice cook fluffy.

Sauté aromatics

Heat a medium saucepan over medium heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When the butter melts and starts to foam, add the diced 1/2 small onion. Sauté, stirring often, until softened and translucent, about 3–4 minutes. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Toast rice

Add the rinsed and drained rice to the saucepan with the aromatics. Stir constantly for 1–2 minutes so the rice is lightly coated with fat and warmed through. This step enhances flavor and helps keep the grains separate.

Add liquids and seasonings

Pour in 2.5 cups water and 1/2 cup broth. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground cumin. Bring the mixture to a gentle boil over medium-high heat.

Simmer covered

Once boiling, reduce heat to the lowest setting so the pot is at a gentle simmer. Cover the pan with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time to ensure even steaming.

Rest off heat

After 15 minutes, remove the saucepan from heat but keep it covered. Let the rice steam and rest for an additional 8–10 minutes. This finishing steam yields tender, fully cooked grains.

Finish and fluff

Uncover the pan. Add the remaining 0 tablespoons (none) — note: all butter used — (if desired, add 1 teaspoon fresh lemon juice) and 1 tablespoon chopped dried parsley or chopped fresh cilantro. Use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning with additional salt or pepper if needed.

Serve

Transfer the seasoned steamed rice to a serving bowl or plate and serve warm as a side to mains. Leftovers can be refrigerated in an airtight container for up to 3 days.