Melt butter or heat oil in a large, deep skillet with a lid over medium-high heat.

Add chopped onion and cook, stirring, until softened, about 5 minutes.

Add rice all at once, reduce heat to medium, and stir until glossy and lightly colored, about 5 minutes.

Season with salt and pepper, then reduce heat to low and add warmed vegetable stock all at once.

Stir once or twice, then cover the pan.

Cook for about 15 minutes, or until most of the liquid is absorbed.

Reduce heat to absolute minimum (or turn off electric stove) and let rest for 15 to 30 minutes.

Check the seasoning, garnish with minced parsley, and serve.

For Red Rice Pilaf (Arroz Rojo), sauté 1 teaspoon minced garlic with the onion. Add 1 cup chopped tomato (canned is fine) just before adding stock; reduce the stock to 1 3/4 cups.

For Green Rice Pilaf (Arroz Verde), sauté 1 teaspoon minced garlic with the onion. Add 1 cup peeled roasted poblano pepper just before adding stock. Finish with chopped parsley or fresh cilantro leaves and a squeeze of lemon or lime juice.

For Pilaf with Currants and Pine Nuts, add 1/4 cup currants or raisins, 2 tablespoons pine nuts, 1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon along with the rice.

For Pilaf with Fruit and Nuts, add 1/4 cup slivered blanched almonds along with the rice. When the rice is ready, stir in 2 tablespoons raisins, 3 or 4 each chopped dried apricots and pitted prunes, and a tablespoon of honey.

For Pilaf with Chickpeas, Peas, Limas, or other Beans, stir in 1 cup cooked chickpeas, raw green peas, fresh or frozen limas or edamame beans, or drained cooked or canned pigeon peas or black-eyed peas just before adding the stock. Season with 1 teaspoon fresh thyme leaves, if available, and a bay leaf.

For Vermicelli Pilaf, break enough vermicelli or angel hair pasta into 1-inch lengths to make about a cup. Cook this along with the rice until nicely browned. Proceed with the recipe, increasing the stock to about 3 cups.

For Pilaf with Spinach or Other Greens, add 2 cups trimmed, carefully washed, and chopped spinach, chard, sorrel, or beet greens along with the onion. Add 1 teaspoon minced garlic just after you stir in the rice, then proceed with the recipe, reducing the liquid by about 1/4 cup.

For Mexican Rice with Vegetables, stir in 1/3 cup each peeled and minced carrot, celery, red or other bell pepper, and trimmed and minced green beans or whole peas in Step 2, just after adding the rice. Garnish with parsley or fresh cilantro.

For Kimchi Rice, use dark sesame oil. In Step 2, just after adding the rice, stir in 1/2 cup chopped Kimchi. Season with soy sauce as needed and garnish with sliced scallion.