Baked Rice

Adapted from Craig Claiborne’s Kitchen Primer

Wings; 2nd thus edition (June 29, 1993)

Craig Claiborne called this recipe The Best Way to Make Rice.  It's a good recipe producing nice buttery flavorful rice.  The original recipe calls for long grain rice, but I used to make it with Uncle Ben’s; now I use basmati. 

Adapted from Craig Claiborne’s Kitchen Primer

Wings; 2nd thus edition (June 29, 1993)

Attributed by Craig Claiborne to his good friend Pierre Franey

Baked Rice

Ingredients

2-1/2 tablespoons butter
A small onion, chopped
1 cup Uncle Ben's Rice
2 drops Tabasco Sauce
1-1/2 cups chicken broth (or broth made with Better Than Bouillon Vegetable Base)
1 bay leaf (I like Morton & Bassett California Bay Leaves)
Salt to taste, if necessary (depending on how salty your chicken broth is)

Preheat the oven to 425°F.

Use a heavy saucepan with a secure lid.  I use an old-fashioned Corningware dish (the one with a blue flower on it and a glass lid).  Melt 2 tablespoons of the butter, and sauté the onion in it.  Cook until the onion turns clear but does not brown.

Add the rice, and turn it over for about 30 seconds, coating the grains with the butter.  Add the chicken broth, Tabasco sauce, and bay leaf, and bring to a boil.  Cover, and place the pan in the oven.

Cook for 20 minutes.  The water should all be absorbed by this time.  Remove from the oven, add the remaining butter, and toss lightly with a fork.