Stove Top White Rice

 2 cups extra-long grain enriched white rice
 2 tbsp. butter
 2 tsp. white vinegar
 1 tsp. salt
 1 small onion wedge (1/4 of a small onion)
 dash pepper
 3 3/4 cups cold water

In a medium saucepan, add onion wedge, butter, vinegar and salt to water. Add rice and heat on high (do not stir). Cover with lid and turn down to a simmer (low heat) after allowing to boil for 3 minutes. Cook for a total of about 30 minutes or until all water has evaporated and rice just begins to dry on top. Fluff with a fork and serve with black beans, string beef and plaintains for the traditional Venezuelan pabellon. (Water proportion should be adjusted for other rice types).