Ingredients
3 tablespoons butter
2 tablespoons finely chopped onion
1 1/2 cups long-grain rice
2 1/4 cups fresh or canned chicken broth
1/4 cup currants
1 strip of lemon peel
1 bay leaf
1/2 teaspoon saffron threads
Salt to taste, if desired
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium saffron — paella, biryani, risotto Milanese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium saffron — paella, biryani, risotto Milanese
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Tiny intense dried grapes — scones, spotted dick, Irish soda bread
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 425 degrees. Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat. Add onion. Cook, stirring, until onion is wilted. Add rice and cook, stirring, for about 30 seconds. Add all remaining ingredients except the remaining butter and bring to a boil. Cover and place in the oven. Cook exactly 20 minutes. Remove and discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter. Cover. Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to serve.