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Wash the rice and drain well. Melt the butter in a large saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Add the rice and cook over a low heat until opaque. Stir occasionally. Add the stock and seasoning, and bring to the boil and stir. Reduce the heat, cover and simmer for about 15 minutes, until the water is absorbed and holes appear on surface of the rice. Remove from the heat and let stand, covered, for 5 minutes. Fluff up with a fork and transfer to a warm serving dish. |