The Sauté (The “Sofrito” of Slovakia): Melt the butter (or bacon fat) in a pot. Add the onions and cook over medium heat until they are soft and starting to turn golden brown (about 6-8 minutes).
The Spices: Add the caraway seeds, garlic, and paprika. Stir for 30 seconds. You’ll immediately smell that distinct Eastern European aroma – earthy and slightly anise-like.
Toast the Rice: Add the rice to the onions and spices. Stir for 2 minutes so the grains soak up the red paprika oil and the fat.
The Simmer: Pour in the broth. Bring to a boil, then turn the heat to low and cover.
Cook: Simmer for 15-17 minutes.
The Rest: Turn off the heat and let it sit (covered) for 10 minutes.
The Finish: Fluff with a fork. If you have some fresh dill or parsley, chop it up and toss it in.
