Braised Onions and Rice

• 120 g (4 oz) long-grain rice
• 900 g (2

Blanch the rice in boiling salted water for 5 minutes then drain. Heat the butter in a 2½ quart flame-proof casserole. Stir in the onions, and continue to stir until the onions begin to wilt. Stir in the rice, the stock and some salt and pepper. Cover and place in an oven preheated to 150°C/300°F/gas 2