- 1 pound [454 g] long grain rice
- 6 tablespoons [90 ml] butter
- 1 cup [250 ml] minced onion
- 4 cups / 1 quart [1 L] chicken or veal white stock
- Salt and pepper
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- Melt 3 tablespoons [45 ml] butter in athick pan and cook onions until soft, without allowing to colour.
- Then stir in the rice, over the heat until all the grains are lightly cooked.
- Add white stock.
- Season and bake in oven, covered, without stirring, for 18 to 20 minutes.
- When rice is cooked, add remaining butter; mix well.
- If butter is cold, cut it into small pieces and mix it delicately with rice, being careful not to break the grains.
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