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Basic cooked rice - prudhomme
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| Artist: |
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| Categories: |
Cereals, Entrees |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Uncooked rice (see note) | | 2 1/2
| cup | Basic stock (Prudhomme) | | 1 1/2
| tbsp | Onions, chopped very fine | | 1 1/2
| tbsp | Celery, chopped very fine | | 1 1/2
| tbsp | Bell peppers, chopped vy fine | | 1 1/2
| tbsp | Unsalted butter (preferred) | | 1/2
| tsp | Salt | | 1/8
| tsp | Garlic powder | | 1
| x | Pinch white pepper | | 1
| x | Pinch black pepper | | 1
| x | Pinch cayenne pepper |
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Procedures:
| 1 | In a 5x9x2-?inch loaf pan, combine all ingredients; mix well. | | 2 | Seal pan snuggly with aluminum foil. | | 3 | Bake at 350f until rice is tender, about 1 hour, 10 minutes. | | 4 | Serve immediately. | | 5 | However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. | | 6 | To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter |
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