Material
1 1/2 cups rice
2 tablespoons butter
1 chopped small onion or green onion
2 3/4 cups chicken stock
Salt
illustrate
Rinse the rice well in cold water. Rinse until the water is completely clear, about 2 minutes.
In a small dutch oven, (if you don’t have a dutch oven, start in a pot, then transfer to an oven, covered with foil) melt butter and add chopped green onions.
Cook the scallions until soft, about 5 minutes. Add the rice and cook for another 2 minutes.
Add chicken stock and about half a teaspoon of salt. Bring to a boil.
Cover with pot lid.
Place the dutch oven in an oven preheated to 350 degrees. Bake for 15 minutes.
Let the rice sit for 10 minutes.
Fluff with a fork. Perfect cooked, fluffy rice.
