Basic cooked rice - prudhomme
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked rice (see note) |
| 2½ | cup | Basic stock (Prudhomme) |
| 1½ | tablespoon | Onions, chopped very fine |
| 1½ | tablespoon | Celery, chopped very fine |
| 1½ | tablespoon | Bell peppers,chopped vy fine |
| 1½ | tablespoon | Unsalted butter (preferred) |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Garlic powder |
| 1 | x | Pinch white pepper |
| 1 | x | Pinch black pepper |
| 1 | x | Pinch cayenne pepper |
Directions
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