2 - 4 servings
Chef Ellen Haas
Preheat the oven to 350 F.
In a small ovenproof pot, melt the butter over medium heat. Add the onion and thyme, and cook for 3 to 4, minutes.
Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.
Add the stock and bring to a boil over high heat.
As soon as the stock comes to a boil, cover the pot and place in the over for 18 minutes.
Remove the sprig of thyme. Add the salt and pepper, and fluff with a fork.