Alright, our butter is starting to melt, and it's starting to break up and bubble. So,
we're going to go ahead and add our two cups of veggie stock. Alright, that removes some
of the rice but not all of it. So, we're just going to pull that out, and then we're going
to move it after it comes to a boil. We're going to move it to our back burner, and we're
going to set that to about four to let it simmer. It's going to take about fifteen minutes
until all of the liquid has evaporated. Alright, now we're going to go ahead and prepare our
onion. I'm going to cut about half this onion. I'm going to cut about half this onion. I'm
going to cut the top off. I'm going to cut the onion in half. I'm going to remove the
skin and then I'm going to cut it in half again. That will make it easy to grab this
outside layer and then it all comes off uniformly. Alright, we can just quarter this, but I'm
going to cut it a little bit more because I'm using a rather small blender, but if you
have a larger one, you can leave it in a larger piece.
So, we're going to come over and assemble our blender, put our onions inside, and then
we're going to go ahead and pulse it.