The Best Way to Make Rice

Preparation info

  • Difficulty


  • Six to eight


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

This recipe is foolproof and yields a rice of uncommon delicacy with a buttery, rich flavor and every grain “standing apart,” as some books put it. It is the method of Pierre Franey, one of America’s greatest chefs.


  • tablespoons butter
  • tablespoons finely chopped onion
  • 1 cup long-grain rice
  • 2 drops Tabasco sauce
  • cups fresh or canned chicken broth
  • ½ bay leaf
  • 2 sprigs parsley
  • Salt to taste, if necessary


  1. Preheat the oven to 425 degrees.

  2. Use a heavy ovenproof saucepan with a heavy lid (a lightweight saucepan will not work). Melt 2 tablespoons of the butter in the saucepan and add the onion. Cook, stirring, until onion is wilted but not brown.

  3. Add the rice and cook, stirring, for about 30 seconds. Add the Tabasco sauce, chicken broth, bay leaf, parsley, and salt and bring to a boil. Cover and place the saucepan in the oven. Bake 20 minutes—no longer. The rice should now be done. When cooked all the water will be absorbed and the grains tender. If not, continue baking for 1 to 10 minutes longer. When done, dot with the remaining butter and toss lightly with a two-pronged fork.