Basic cooked rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
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