Rice Pilaf Mold

 I found this recipe on Uncle Phaedrus. 

Rice Pilaf Mold (Gourmet February, 1976)

   In an ovenproof 7-inch saucepan, sauté 1/4 cup minced onion in 
2 tablespoons each of butter  and oil until it is soft but not 
colored. Add 2 cups Carolina rice, well rinsed, stirring it until 
it is coated with butter. Pour in enough chicken stock or chicken 
broth to cover the rice by 1/2 inch, bring it to a boil, and bake 
the rice, covered, in a preheated moderate oven (350° F.) for 25 
minutes. Fluff the rice with a fork and add 1/2 stick (1/4 cup) 
butter, softened and cut into slices, and 2 tablespoons freshly 
grated Parmesan cheese. Pack the rice firmly into a buttered 3-cup 
smooth-sided mold, invert the mold onto the platter, rapping the 
mold to release the rice, and remove the mold.

---