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| Steamed Sauted Rice |
Ingredients
2 tablespoons butter
4 tablespoons butter (melted)
1 glass rice (white, long or medium grain, uncooked)
2 glass chicken stock (fresh or can)
1/2 teaspoon salt
black pepper (freshly ground)
Cooking Instructions
First in a heavy two to three quart saucepan, melt two tablespoons of butter over moderate heat. When foam begins to subside, add the rice and stir for three minutes until all the grains are evenly coated. Do not let the rice get brown. Pour in the stock, add the salt and a few grindings of pepper, and bring to boil, stirring constantly. Cover the pan and reduce heat to its lowest point. Simmer for twenty minutes, optional until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite. Pour in four tablespoons of melted butter and toss the rice with a fork until the grains glisten. Drape a towel over the rice and let it stand at room temperature for almost twenty minutes before serving. Enjoy.
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