This recipe is for basic braised rice. It is usually made with just butter or oil, rice and water. I’ve added onion and replaced the water with stock. This is nothing new, but offers a lot more flavour. Braised rice can be cooked on top of the stove or on a low heat in the oven. My advice is to take the second option and braise in the oven. This guarantees the rice will not stick or burn.
© 2005 Gary Rhodes. All rights reserved.