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    .Basic Louisiana White Rice

    Source of Recipe

    From "My New Orleans" by John Besh

    Recipe Introduction

    "This recipe will work with most long-grain rices, including popcorn rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors."

    List of Ingredients

    â—¦ 1 tablespoon chicken fat, extra-virgin olive oil, or butter
    â—¦ 1 small onion, minced
    â—¦ 1 ½ cups Louisiana long-grain white rice
    â—¦ 3 cups chicken stock
    â—¦ 1 bay leaf
    â—¦ 1 to 2 pinches salt

    Recipe

    Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes.

    Pour the rice into the pan and stir for 2 minutes.
    Then add the chicken stock and bring to a boil. Add the bay leaf and salt.

    Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve.

    Makes about 4 cups

 

 

 


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