Basic Cooked Rice
- 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
- Pinch white pepper
- Pinch black pepper
- Pinch 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
