Begin by rinsing the jasmine rice under cold water in a fine-mesh strainer until the water runs clear.

In a medium saucepan or rice cooker, combine the rinsed jasmine rice with 1 ½ cups of water and a pinch of salt. Bring to gentle boil, reduce heat to low, and cover. Let simmer for 15–20 minutes.

While the rice cooks, heat a large skillet over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Add the thinly sliced yellow onion and sauté for 15–20 minutes until golden brown and caramelized.

If using garlic, add minced garlic to the skillet in the final 2 minutes of cooking the onions.

Once rice is cooked, add the remaining 2 tablespoons of unsalted butter to the warm rice and gently fold it using a fork until it melts smooth.

Carefully fold the sautéed onions into the fluffed jasmine rice. Add chopped parsley for freshness.

Transfer the rice to a serving dish. Garnish with parsley or crispy onions and serve warm.