The rice cooked by this recipe turns out delicious, crumbly, delicate, gorgeous... and so you can continue indefinitely. If you don't like dry rice, this recipe is for you. Now I only cook rice like this. Try and you!!!
In a frying pan melt the butter. A small onion finely chop and fry a little (I fry until Golden brown).
Add rice and fry it until it is transparent, it will take just a minute.
Put the rice in a baking dish.
Pour water (the author offers a ratio of 1: 2, I get 1:3, maybe, depends on rice, but I always use such proportions; I have 1: 2 - turns rice "on the tooth"), salt. And I want to add that I use long-grain steamed rice. If you use white round rice, use a ratio of 1:2.
Cover with lid or foil. Send in a preheated oven at 200 degrees for 35-45 minutes or until the rice is ready.
Rice is ready!
Before serving, rice can be sprinkled with freshly ground pepper. Serve as a garnish to any dishes.