Rate this recipe
By Craig Claiborne
Cook the rice in the butter in a heavy ten-inch skillet over medium heat, stirring constantly, until yellow. Add the onion and continue to cook, stirring, until the onion is limp.
Add the stock and bring to a boil, stirring occasionally. Lower the heat and simmer, covered, until the rice is tender.
Season with salt and pepper to taste. Add the cheese and mix.
Turn into a well-buttered five- to six-cup ring mold and press the rice down gently. Turn out at once on a serving plate or keep warm in a pan of hot water until ready to serve.
© 1966 Craig Claiborne estate. All rights reserved.