Basmati Rice

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

Chef's notes