Four to six
By Craig Claiborne
This recipe is elegant and although it takes a special effort it is altogether worth it.
Heat the butter in a saucepan and cook the onion until it is wilted. Add the rice and cook, stirring, until golden. Do not brown.
Meanwhile, bring the chicken broth to a boil and add the broth to the rice, stirring. Cover tightly and simmer for 20 minutes.
© 1969 Craig Claiborne estate. All rights reserved.