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Basic Louisiana White Rice

Source of Recipe

"My New Orleans: The Cookbook" 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