These are the proportions I use to cook any quantities of rice.

Bring to boil.

Reduce heat

Cook for about 20 minutes till water evaporate and rice is soft

If adding optional ing, add them about after about 10 minutes of cooking the rice.

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Another Version: Jeweled Rice by Adeena Sussman

• 6 tablespoons extra-virgin olive oil

• 1 jumbo onion, thinly sliced

• 1 teaspoon kosher salt

• 1 1/2 cups basmati or jasmine rice

• 1/2 cup finely chopped dill, plus more for garnish

• 1/3 cup barberries or chopped dried cranberries

• 1/3 cup toasted pistachios, coarsely chopped

• 1/4 cup toasted sliced almonds

• Zest of 1 lemon

• 1/4 teaspoon freshly ground black pepper

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1. In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onions and cook, stirring frequently at first to prevent the onions from burning, until the onions begin to soften, 5 minutes. Reduce the heat to medium and cook, stirring often, until the onions begin to turn light golden, another 20 minutes. Reduce the heat to medium-low, add 1/4 teaspoon of the salt to the onions and cook, stirring, until the onions are caramelized and deep golden, another 15 to 20 minutes.

2. In a colander, rinse the rice until the water runs clear. In a large saucepan, bring the rice and 2 1/4 cups water to a boil, reduce the heat to low, cover, and simmer until the rice has absorbed all the water and is fluffy, 16 to 17 minutes. Uncover the rice and stir in the caramelized onions, dill, barberries, pistachios, almonds, and lemon zest with the remaining 3 tablespoons olive oil, 3/4 teaspoon salt, and pepper.