Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup finely chopped onion
  • 6 tablespoons butter
  • cups uncooked rice
  • cups boiling Chicken Stock
  • Salt and freshly ground black pepper


    1. Preheat oven to moderate (375°F.).

    2. Sauté the onion in the butter in a heavy casserole until tender and transparent but not browned.

    3. Add the rice and continue to cook over low heat, stirring occasionally, until rice grains turn opaque. Do not allow rice to brown.

    4. Add the stock and season with salt and pepper to taste. Cover tightly and bake for five minutes. Reduce the heat to 350°F. and bake for fifteen to twenty minutes longer, or until rice has absorbed all the stock.