I invented this to go with a London Broil. I didn't have potatoes but I wanted something rich and flavorful to accompany the beef flavors. Here it is.
1 1/2 cups jasmine rice
2 scant cups water
1/4 cup butter
1 medium onion
3 cloves garlic, crushed
Soak rice for half an hour or so in cold water. (You don't have to do this but it really improves the texture if you do.) Rinse several times in cold water until the rinse water runs clear.
Combine rice and water in a saucepan, (or rice cooker). Over high heat bring to a boil. Immediately turn down to low and cover. Let steam until all water is absorbed and rice is translucent.
Dice onion fine. In a heavy bottom frying pan or sauce pan, melt butter and add the onions. Cook over medium high heat, stirring often, until the onions start to caramelize. You can tell that they are doing this when they start to turn a golden brown color and smell amazing. Throw in the garlic. Saute a minute longer. Add the cooked rice, stir until combined. Add salt and pepper to taste. And serve.
This also tastes good the next day with leftover meat cut in pieces and added in when it's reheated.