- Servings: 4
Photography: DAVID M. RUSSELL
Source: Martha Stewart's Cooking School, Episode 106
- 1 1/2 cups stock (chicken, vegetable, or beef) or water
- 1 tablespoon unsalted butter
- 1/4 cup minced onion or shallot
- 1 cup long-grain white rice
- 1 small dried bay leaf
- 1/2 teaspoon coarse salt
Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
Melt butter in a 2-quart ovenproof saucepan over medium heat. Add onion, and cook until soft and translucent, stirring occasionally, about 3 minutes.
Add rice, bay leaf, and salt and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
Add stock and return to a simmer. Transfer to oven, cover, and bake 16 minutes. Remove from oven. Cover and let steam for 10 minutes, then fluff with a fork before serving.