- 1 pound [454 g] butter
- 12 cups [3 L] long grain rice
- 1 1/2 gallons / 24 cups [6 L] chicken broth
- 3 large onions pricked with cloves, approximately 4 per onion
- 1/2 teaspoon [2.5 mL] bay leaf
|
- Preheat oven to 350°F [180°C].
- Melt butter into a frypan; brown rice into melted butter.
- Transfer rice into a baking dish.
- Stir in chicken broth, onions pricked with cloves and bay leaf.
- Cover and bake into preheated oven for approximately 45 minutes, until all liquid is absorbed.
|
