• 4 tbsp. butter
• 3 cups converted rice
• 1 lg onion, chopped fine
• 6 cups chicken stock

Heat a 3 quart saucepan, then add butter and melt. Add onions and rice. Brown rice and onion on high heat, stirring constantly. Add the chicken stock, one cup at a time, bring to a boil and stir. Reduce heat to low and let simmer, cover and cook for approximately 20 minutes. Check for firmness, uncover and let sit for 10 minutes.