1/2 cup of blanched almonds
2 tablespoons of butte
1 cup of unconverted white long-grain rice
2 cups of chicken stock, fresh or canned
1/2 teaspoon of white sesame seeds
1/4 teaspoon of ground ginger
1/4 teaspoon of salt
freshly ground black pepper

1. Preheat the oven to 350 F. Spread the almonds on a cookie sheet in a single layer and toast in the oven for about 5 minutes, watching for any sign of burning and regulate the heat accordingly. Set aside.
2. Melt butter in a heavy 1 1/2- to 2-quart casserole set over moderate heat. Add the rice and stir with a wooden spoon until the rice turns somewhat white and opaque. Stir in the sesame seeds, then pour in the chicken stock, ginger, salt and a few grindings of black pepper. Stirring constantly, bring to a boil, then cover the casserole tightly and bake in the center of the oven for 20 to 25 minutes, or until the liquid has all been absorbed and the rice is tender. Sprinkle the reserved almonds over the rice and serve at once.