In a microwavable container, add rice and water. Cover and place in microwave with a protective cloth underneath container in case of overflow. Cook on high for 4 minutes, then at 30% for 17 minutes. Serve hot.

Optional: fluff rice with a fork and dress with unseasoned rice vinegar.

Briefly rinse rice.

In a pot, heat butter until melted. Add chopped onion and stir. Cook until soft for about 4 to 5 minutes. Add rice and sauté for 2 to 3 minutes.

Pour in broth, bring to a boil, and then cover and simmer for 50 minutes. Add white wine and continue cooking for another 10 minutes with the lid off the pot. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and serve hot.

Combine all ingredients in a sauce pan and bring to a boil. Reduce to a simmer and cook for about 45 minutes until all of the moisture is gone and the rice is soft. Remove from heat and let sit for 5 minutes, then fluff with a fork and serve.