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Rice Soubise




Source of Recipe


"The Way to Cook" by Julia Child






Recipe Introduction


This is a wonderful rice dish. You can dress it up (see note in ingredients) or leave it as is. You can also make this ahead of time and reheat just before serving.





List of Ingredients



• 4 c. minced onions
  
• 4 T. butter
  
• 2 c. raw white rice (long grain or "parboiled")
  
• 4 c. liquid - half water and half chicken stock
  
• 1/2 c. dry white French vermouth or white wine, optional
  
• 3/4 to 1 t. salt, to taste
  
• 1 bay leaf
  
• pepper
  
• Optional final additions: several T. softened butter and/or sour cream, heavy cream, and grated
  
• Parmesan cheese
  






Instructions



1. Cook the minced onions slowly with the butter in a covered saucepan for 10 - 15 minutes, until almost tender but not browned. Uncover the pan and simmer several minutes to evaporate excess moisture, then fold in the rice and cook for several minutes, stirring, to coat the grains with the butter. Blend in the 4 cups of liquid, optional vermouth or wine, and the salt and bay leaf. Bring to the simmer. Stir up once, then cover and let cook at a moderate simmer, without stirring again, for 12 -15 mintues - until the liquid is absorbed and the rice grains are almost tender. Eat a few to test. Cover the pan and set aside; the rice will finish cooking by itself.
   
   
2. To Serve: Taste and correct seasoning, fluffing in salt and pepper as needed, and the optional butter, sour cream, heavy cream and/or cheese.
   






Final Comments


Serves 10 - 12.