Braised Rice With Chicken Stock Julia Child

A nice standard rice recipe that pairs well with chicken dishes.

Preheat oven to 375.

Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned.

Blend the rice into the butter and onions and stir over moderate heat for several minutes , not letting the rice brown.

The grains will get translucent first , then turn a milky white color.

As soon as the rice looks milky , add the boiling stock.

Add the herbs and salt and pepper to taste.

Bring to a simmer , then cover and place in the oven.

As soon as the liquid maintains itself at a slow boil , reduce the heat to 350 and continue to bake until the liquid has been absorbed.

Remove from oven , uncover and fluff with a fork before serving.

onion, butter, white rice, chicken broth, salt and pepper, bay leaf, thyme, dried parsley