Perfect Rice Everytime

WOW! Very easy and wonderful. I used beef broth as family doesn't like chicken.

Great rice recipe! I only made two small changes to the recipe. First, I used about a tablespoon of dried onion flakes instead of the minced onion (because of the picky kids and I thought they would be harder to see). Second, I used beef broth instead of the chicken because I was serving the rice with beef. The rice turned out perfect, just as Mean had said. I didn't have an oven-safe saucepan with lid, so I pre-heated the oven with a corningware dish, and made the rice on the stove with the saucepan. Then, I transfered the rice to the corningware dish when going into the oven. It worked fine, but I'm now in search of new oven-safe cookware! Thanks for a great recipe Mean Chef!

OMG! its the best rice ever, esp with indian food. I always add a couple of more tablespoons of butter! ;0)

Feel bad I haven't reviewed since I've used this recipe about 10 times. It really is perfect every time and also very forgiving - last time I didn't have any shallots or green onions, so I just sauteed the rice in the butter and went on from there - it turned out perfect. I have doubled and even tripled the recipe too

Thanks Mean Chef. I liked that I was able to cook the rice and my meat in the oven at the same time. Your recipe made well cooked, tasty rice. I will use this as my 'standard' rice recipe from now on. The recipe made enough for 4 portions - next time I'll double it and freeze the extra quantities. I chopped an onion finely in the food processor, cooked it in 25g butter and used 2 cups of stock. I omitted the salt(the stock was salty enough) and added only 1/4 tsp of pepper and would reduce the pepper further next time. Because my frypan has a vent in the lid, I covered the pan with foil, then added the lid, before putting it in the oven at 200C. Thanks for posting this.