Preparation

• Rinse the rice in several changes of cold water until the water runs clear. Bring a large pot of well-salted water to a boil. Add the rice, and boil until al dente, about 4 minutes. Drain the rice in a fine-mesh strainer, and then transfer to a medium bowl.
• 在中型荷兰烤箱或其他重型锅中，融化1汤匙。用中火的黄油。加入洋葱和½茶匙。盐，煮熟，偶尔搅拌，直到金黄色，约6分钟。搅拌樱桃和香菜。加入米饭中，然后折腾以结合。擦拭锅。
• Over medium heat, melt 4 Tbs. of the butter in the pot. Spread the rice in the pot in a flat, even layer, and pat down lightly. Using the handle of a wooden spoon, make 5 or 6 holes in the rice. Put bits of the remaining 1 Tbs. butter in the holes. Cook the rice, uncovered and without stirring, for 6 minutes. Reduce the heat to low. Cover the pot with a cloth and then the lid; fold the cloth corners up and over the lid. Cook until the rice is tender, about 30 minutes. Remove the pan from the heat and let stand for 10 minutes.
• Fluff the rice with a fork, and transfer to a serving bowl. Use a spatula to remove the crusty bottom and add it to the rice. Garnish
  with the pecans, and serve.