Rice Way It Always Works
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 6 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (lon rain rice)
- 1 onion (s)
- 3 tablespoon butter
- 600 ml chicken broth
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash the rice cold in the sieve. Drain. Peel onions and cut them into fine pieces. Melt half of the butter in a saucepan. Sauté the onion until translucent. Pour in the broth, bring to a boil.
- Now pour in the rice and season with salt and pepper. Turn the heat to the lowest level, put the lid on and wait for about 20 minutes - do not stir!
- When all the liquid has been absorbed, take the pot off the stove, clamp a kitchen towel between the pot and the lid and let it evaporate for 10 minutes. Fluff the rice with a fork, stir in the remaining butter.
- Important: Put the rice in the boiling broth first, put the lid on, do not stir!
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