A simple and foolproof method for cooking rice that produces a moist and tasty result.
25g (1 oz) butter
1 small onion (about 125g / 4 1/2 oz), peeled and chopped
300g (11 oz) basmati rice
750 ml (1-1/4 pints) chicken or vegetable stock
Preheat the oven to 170C (325F), gas mark 3.
Melt the butter in a casserole or saucepan that is large enough to accommodate all the rice (bearing in mind that it will swell). Add the onion and season. Cover and cook over a low heat for approximately 10 minutes, or until the onion is soft. Add the rice and stir for about 2 minutes until it crackles, then add the stock and some salt and pepper. Bring to the boil then transfer to the oven and cook for about 10 minutes or until the rice is just cooked so that it is slightly al dente and all the liquid absorbed.
Cover and keep warm until ready to serve.