- 60 g butter
- 90 g onions, fine dice
- 500 ml long-grain rice
- 1 liter chicken stock or 1 liter boiling water
Directions See How It's Made
- heat butter in a heavy saucepan. add the onion and saute until it begins to soften.do not brown.
- add the rice,without washing.stir over heat until rice is completely coated with butter.
- pour in boiling liquid and bring to a boil taste and adjust seasonings.cover tightly.
- fluff with a rice fork when water has evaporated.
- serve hot.