2 Tbsp. butter or margarine
1 small onion, finely chopped
1/2 cup long grain rice
1 cup stock (vegetable, chicken or beef) or water
Salt & pepper, to taste
Melt the butter in a fry pan and lightly saute the onion until transparent. Add the 1/2 cup of rice and saute with the onions for about 3 minutes. Pour the stock or the water over the rice and bring to a boil. Cover with a tight-fitting lid and cook for low heat until all of the liquid is absorbed and the rice grains are tender (about 20 minutes).