Baked long-grain rice with onion
Pour sorted long-grain rice into a larger bowl and rinse thoroughly under cold running water, strain. Put the butter into a saucepan, heat it up, add fine chopped onion, sauté to a glaze, add the washed rice and sauté on mild heat for 4 minutes ...
Serves 4 people
Long-grain rice |
1 lb. |
Dairy butter |
2 oz. |
Onion, medium size |
1 |
Teaspoon of salt |
|
Water |
1.5 l |
Procedure
Pour sorted long-grain rice into a larger bowl and rinse thoroughly under cold running water, strain. Put the butter into a saucepan, heat it up, add fine chopped onion, sauté to a glaze, add the washed rice and sauté on mild heat for 4 minutes.
Pour over with cold water and salt, bring to a boil, cover with a lid or aluminum foil and put this into an oven preheated to 392°F for 25 to 30 minutes. The baking time depends on the power of the oven and quality of the rice.
Cooking techniques
- Instead of water, you may use bouillon; the rice will be tastier.
- You may substitute butter with virgin olive oil.
- Do not stir while baking the rice, some grains could remain hard, and others could overcook.