1 medium carrot, cut into 1/8-inch-thick matchsticks
Directions
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.
