This is another essential recipe from the Mimi files. We grew up eating this rice under or next-to all sorts of dishes: stew, curry, roast chicken - the list goes on and on. In fact, the first time I had rice made on the stove top with water I was stunned and not in a good way. Rice baked in chicken broth has a lovely flavor and perfect consistency. Plus, you can toss it in the oven, set the timer, and forget about it until you hear the “ding”.
Set oven to 400 degrees
I can chicken broth
1 cup long-grain white rice - not all rice (brown, arborio, basmati, etc.) cooks or tastes equally; long-grain white is best here.
1 tablespoon butter
A little ground pepper
Place all three items in small, lidded pyrex. I use an 8” x 8” dish. Cover dish and place in oven for 30 minutes. Remove from oven, stir rice a bit, replace lid for 3 or so minutes, and serve. This makes about 4 to 5 good strong servings.
p.s. warmed leftover rice is wonderful with a fried egg on top. Dust with parmesan cheese & pepper ...
No comments:
Post a Comment