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Buttered Rice2 tablespoons butter, 2 cups hot consommé, 2 medium onions (diced), 2 teaspoons salt, 2 cups rice, 1 tablespoon chopped parsleyMelt butter in covered pot and sauté onions. Add rice; stir until grains are well coated with butter. Add the consommé and salt. Stir and cover. Simmer over low heat for about 30 minutes, until grains are tender and liquid absorbed. Toss rice lightly with fork to release steam and put over warm burner without lid until each grain is separated. Toss rice with butter and chopped parsley before serving. Serves 8 to 10.
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