Ingredients: 400 g long rice 100 g onion 1 small bouquet garni 150 g butter water or white stock or fish broth salt, pepper Time: 45 min Directions:1. Finely mince the onion. 2. Melt the butter in a round pan. Add the onion and let it sweat for a couple of minutes, without coloration. 3. Weigh the rice and measure 1.5 to 2 times the same volume in water or white chicken stock or fish broth. Pour the rice in the pan and coat with the butter. 4. Moisten with the boiling stock. Bring to a boiling point. Add a bouquet garni. 5. Cook with the lid on for 18 minutes after reaching a boiling point. When finished, all liquid should have been absorbed by the rice. Remove the bouquet garni. 6. Stir the rice with a fork to prevent the formation of chunks. Season if needed. Keep warm until serving. |