Preheat the oven to 400 degrees. Combine the chicken stock, milk, cream,
bouquet garni, salt and pepper in a saucepan. Cover. Simmer for 20 minutes.
Remove and discard the bouquet garni. Set the chicken stock mixture aside.
Soften the onion in the butter over low heat in a large, oven proof
skillet. Add the rice and saffron. Cook, stirring gently, until the rice
grains are opaque. Add the chicken stock mixture. Stir until well mixed.
Cover. Bake for 20 minutes. Test for doneness. If underdone, cover and let
stand, steaming, at room temperature until done. Stir in the cheese and
chives. Serve.
JOEL.EHRLICH@SALATA.COM
(JOEL EHRLICH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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