​A simple rice side dish but you can also add extra ingredients to make it more of a meal such as chicken.

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: Servings: 4
  • 25g butter

    1 large onion, chopped

    1 cup long grain rice

    2 cups liquid chicken stock



    25g butter

    2 Tbsp chopped chives

    sliced almonds, toasted

  • 1. Preheat the oven to 220˚C.

  • 2. Melt first measure of butter in an ovenproof casserole dish. Add onion and cook until clear.

  • 3. Stir in rice and cook for 2 minutes, stirring constantly. Pour in stock. Season with salt and pepper to taste. Bring to the boil.

  • 4. Cover and bake for 20 minutes or until rice is tender. The rice should be quite dry.

  • 5. Just before serving, stir in second measure of butter and chives and sprinkle over sliced toasted almonds.

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