Rice recipes

Basic Cooked Rice

Course : Rice
Source: Chef Paul Prudhomme's Louisiana Kitchen
Serves: 4

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Ingredients:

2 Cups uncooked rice

2 1/2 cups chicken stock

1 1/2 tablespoons onion -- very finely chopped

1 1/2 tablespoons celery -- very finely chopped

1 1/2 tablespoons green bell pepper -- very finely chopped

1 1/2 tablespoons unsalted butter -- melted

1/2 teaspoon salt

1/8 teaspoon garlic powder

1 dash white pepper

1 dash cayenne pepper

1 dash black pepper

Preparation / Directions:

If you make this ahead of time and store it, omit the bell peppers -- they tend to sour quickly. Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish... In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.

Basic Cooked Rice

Ingredients:

Preparation / Directions:

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