- 6 tablespoons [90 g] butter
- 1 cup [250 mL] minced onion
- 1 pound [454 g] long grain rice
- 4 cups [1 L] chicken or veal white stock
- Salt and pepper, to taste
|
- Preheat oven to 350°F [180°C].
- Melt 3 tablespoons [45 g] of the butter into a heavy oven-safe casserole.
- Soften, yet not color, minced onions.
- Then stir in rice until all the grains are lightly cooked.
- Stir in chicken or veal white stock.
- Season to taste.
- Bake, covered into preheated oven without stirring, for approximately 18 to 20 minutes.
- Well mix in remaining butter before serving.
- If butter is cold, cut it into small pieces and mix it delicately with rice, being careful not to break the grains.
|
