Basic cooked rice

Yield: 6 Servings

Measure Ingredient

2 c Uncooked rice (see note)

2½ c Basic stock (Prudhomme) 1 ½ TB Onions -- chopped very fine 1 ½ TB Celery -- chopped very fine 1 ½ TB Bell peppers -- chopped vy : fine

1 ½ TB Unsalted butter (preferred) ½ ts Salt

⅛ ts Garlic powder

: pn white pepper

: pn black pepper

: pn cayenne pepper

In a 5x9x2-½-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

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