John Myers
Ingredients for 2 servings:
- 1 onion(s)
- 250 g rice (long grain, parboiled rice), loose
- 500 ml chicken broth, very hot
- oil
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Rice with a difference
Heat the oil in a pot. Peel and finely dice the onion, and fry in the oil until translucent. Add the rice and fry briefly until lightly browned. Then deglaze with the very hot stock. Stir briefly and place the dish in a preheated oven with the lid closed at 175°C for approx. 25 to 30 minutes. Alternatively, you can also cook it normally on the stovetop. Note: If there isn’t enough stock (the rice will still be hard, but no longer have any liquid to swell), add more if necessary. Anything that goes well with “normal” rice goes well with this dish—especially dishes with little or no sauce, such as fried foods or similar.
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