1 c. raw long grain rice
1 sm. onion
1/4 c. butter
2 c. boiling or beef stock
Salt and pepper
Thyme or oregano
Butter

Wash rice in cold water and rub very dry in a towel. Chop onion very fine and brown it lightly in the 1/4 cup butter. Add rice. Fry it gently, stirring all the while until it begins to color. Add the stock, salt and pepper to taste, and a pinch of thyme or oregano.

Transfer to casserole dish and bake, covered, in a moderate 350 degree oven for about 15 or 20 minutes or until all the liquid has been absorbed and the rice is tender. Serve with additional butter on top.