Heat the butter in a saute pan and gently fry the onions until soft and slightly golden. Add the garlic 1 minute, along with the thyme. Season with salt and pepper and set aside. While the onions are cooking, bring a large pot of water to the boil. Salt it, as for pasta, then boil the rice until tender. Drain well. Toss with the onion mixture and heat through.
Recipe courtesy of Laura Calder