4 tbsp. butter
1 1/2 c. long grain rice (UNCLE BEN'S® converted)
1/2 tsp. ground ginger
1 1/2 tsp. sesame seeds
2 1/2 c. chicken stock
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. almonds, slivered

Preheat the oven to 350 degrees. Melt the butter in a flame proof casserole dish over medium heat. Add the rice and cook for 10 minutes, stirring all the time. Add the ginger and sesame seeds and cook for 3 minutes. Pour in the stock, salt and pepper; bring to the boil, stirring constantly.

Put the casserole in the oven uncovered for 35 minutes or until all the liquid is absorbed and rice is cooked. Toss the rice with fork after 10 minutes and again after 20 minutes. Taste and add more salt if necessary. Sprinkle with the almonds and serve.