Baked Rice

This basic method of cooking rice is so simple - and so foolproof - it's still a wonder to me that more people are not aware of it. It makes a great supper dish when a filling is added to it, which can be either before or after cooking the rice. So it's also a great way to use up leftovers.

Here's what you do:

Heat about two ounces of clarified butter such as ghee - or olive oil - in a flame-proof, oven-proof dish and use it to fry one finely chopped onion until it's transparent. Then stir in 8 ounces of your favorite rice (I use jasmine) and make sure it is thoroughly coated by the oil. Cook for about 3 minutes while stirring.

Next add 1 pint of stock, salt and pepper plus a bouquet garni made up of a slice of celery on to which you tie a sprig of thyme, some parsley and 1 bay leaf. Cook this mixture without disturbing in an oven pre-heated to 450F for 20 minutes.

At the end of this time all the liquid will have been absorbed by the rice. If it isn't, continue to cook for a further five minutes. Discard the bouquet garni before serving.

You can make just about any additions to this rich dish that you like. You could, for example, use fish stock and add in some raw peeled prawns and clams before putting in the oven. Fresh or tinned tuna is another possibility - and a great favorite in my house.

Or you could use meat stock and add some cooked chicken, lamb or beef after cooking. The possibilities really are only limited by your personal taste.

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