Baked Rice

Cook Time 20 minutes


1 tbsp extra virgin olive oil

10g butter

1 onion, finely chopped

1 cup long-grain rice, washed 3 times in cold water

3 garlic cloves, bruised

1 thyme sprig

1 bay leaf

500ml chicken stock


Preheat the oven to 180°C.

Heat the butter and olive oil in a heavy-based saucepan over medium-high heat and add the onion, followed by the garlic, thyme, bay leaf and soften. Then add the rice, stir through with the onions and herbs, pour in the stock and bring to a boil.

Cover with the lid and bake in the oven for 15-20 minutes or until the rice has completely absorbed the stock.


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