This recipe was in the NY Times many years ago. Rice can also be cooked for same amount of time on the stove, provided the saucepan has a tight cover.
The recipe really does make the perfect batch of Rice.
3 T butter
1/2 C finely chopped onion
2 cups raw rice
Salt to taste / Cayenne pepper
3 C chicken borth
Parsley
1 Bay leaf
1 sprig fresh thyme or 1/2 t dried
Preheat the oven to 400F. Heat 2 T of the butter in a saucepan. When it melts, add the finely chopped onion. Stir and cook until onion wilts.
Add the raw rice and stir until grains are coated.
Add salt to taste and a pinch of cayenne pepper.
Add the chicken broth
Add a bouquet garni consisisting of a small bundle of parsley sprigs, 1 bay leaf and sprig of fresh thyme. The bundle should be tied with string. Let the broth come to a boil.
At the boil, cover and place in the oven. Set a timer for 17 minutes. Bake the rice for precisely that long.
Remove from the oven and uncover. Remove and discard the bouquet garni.
Add remainging 1 T butter and toss to blend.
Serve with chicken, fish or meats or creamed dishes. 8 servings.
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