Sometimes refed to as Braised Rice this rice is simple, convenient and gives great results and is suitable for any dish which requires rice as an accompaniment.
This. rice is full of flavour and does not stick or clump together, you can use chicken or vegetable stock, the combination of flavours, of the butter and stock give this rice a great flavour that your crew will enjoy.
- 200 grams Butter
- 300 grams Finley Chopped Onions
- 1 litre Long Grain Rice
- 2 litres Chicken Stock
- 1 tbsp Salt
- 1/2 tsp Black Pepper
- Choose a suitable size pot with a lid and place it on the stove over a medium heat and melt the butter.
- Add the finely chopped onion and cook without colour.
- Add the rice and cook for several minutes without colour so that all of the rice is coated in butter.
- Add the hot stock and stir to ensure the rice is all separate and free moving and return to the boil.
- Place a piece of greased greaseproof paper in direct contact with the surface of the hot stock.
- Place the lid on the pot and place in the oven set at approximately 180°C to 200°C.
- Cook for approximately 20 minutes until all the stock has been absorbed.
- Remove to pot from the oven, remove the lid, and carefully lift the greaseproof paper as the rice will be steaming hot.
- Carefully stir the with a suitable spoon or meat fork to stir the chopped onion into the rice and check that all the rice fully cooked but do not over mix and mash the rice.
- Carefully transfer to a suitable container and use as required.
Sodium: 701mgCalcium: 4mgVitamin A: 417IUSugar: 1gFiber: 1gPotassium: 4mgCholesterol: 36mgCalories: 120kcalSaturated Fat: 9gFat: 14gProtein: 1gCarbohydrates: 1g
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