American Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Basic cooked rice

Yield: 6 Servings

Ingredients:

• 2 c Uncooked rice (see note)
• 2 1/2 c Basic stock (Prudhomme)
• 1 1/2 TB Onions -- chopped very fine
• 1 1/2 TB Celery -- chopped very fine
• 1 1/2 TB Bell peppers -- chopped vy : fine
• 1 1/2 TB Unsalted butter (preferred)
• 1/2 ts Salt
• 1/8 ts Garlic powder

Instructions:

: pn white pepper : pn black pepper : pn cayenne pepper In a 5x9x2-1/2-inch loaf pan combine all ingredients; mix well. Seal pan snuggly 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. From Paul Prudhomme's Louisiana Kitchen Recipe By : Prudhomme

Web Standards & Support: