1 1/4 c. long-grain rice
1/2 lg. onion, finely chopped
Butter
2 c. well-flavored stock
Thyme
Salt and freshly ground black pepper

Wash rice; drain and dry with a cloth. Saute finely chopped onion in 1/3 cup butter until light golden color. Add rice and continue to cook, stirring constantly until it begins to take on color. Then pour in hot stock, and season with thyme, salt and freshly ground black pepper.

Put in casserole. Cover and place in 350 degree oven for 15 to 20 minutes or until the liquid has been absorbed and the rice is tender but not mushy. Serve with additional butter. Serves 4-6.

CURRIED PILAF:

Add 1 to 2 teaspoons curry powder to rice after you have browned it in butter. Continue to cook as above.