| 1 |
Select a suitable casserole or pan that can be used on top of the stove as well as in the oven. |
| 2 |
Finely chop the onion. Melt the butter and fry the onion until it is transparent but not coloured. Add the rice and fry it for a minute or so, stirring all the time. Bring the stock to the boil and pour it over the rice. |
| 3 |
Season lightly, cover with a tight-fitting lid and put straight into a pre-heated oven at 220 C/425 F/gas mark 7 for exactly 17 minutes. Do not stir the rice after putting the casserole into the oven. |
| 4 |
At the end of the exact cooking time, remove the lid and you will see that the rice has absorbed all the stock and is loose-grained, cooked, but still moist. |
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