1tbs peanut oil
1tbs ghee or butter
1/2 onion optional
1.5 cups basmati rice
2.5 cups of chicken stock (substitute 1/2 cup of the stock with coconut milk for a twist)
1/2 tsp salt
Preheat oven to 350
Heat ghee/butter and peanut oil on medium high until frothy
Add 1/2 minced onion and cook until translucent (optional step)
Add rice , coat kernels and stir for 1-2 minutes
Add stock , salt and coconut oil if you choose this partial substitute
Bring to a gentle simmer then cover tightly
Place in oven for 18 minutes
Remove , fluff with fork
Add salt to taste
