Cooked rice

5.0(13)

by Craig Claiborne And Pierre Franey

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Dinner, One Pot, Side Dish

Servings

Eight to 12 servings

Total time

30 min

Calories / serving

223 kcal

Ingredients (9)

serves

5 tablespoons butterbutter
1/4 cup minced oniononion
1/2 teaspoon minced garlicgarlic
2 cups raw rice
3 cups chicken broth, fresh or cannedchicken-broth
3 sprigs parsleyparsley
2 sprigs thyme or one-half teaspoon dried thymethyme
1 bay leafbay-leaf
1/4 teaspoon cayenne pepper or Tabasco sauce to tastecayenne

Instructions (4 steps)

01This rice may be cooked on top of the stove or baked in the oven. If it is to be baked, preheat the oven to 400 degrees.
02Melt two tablespoons of the butter in a heavy saucepan and cook the onion and garlic, stirring with a wooden spoon, until the onion is wilted. Add the rice and stir briefly over low heat until all the grains are coated with butter.
03Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf and cayenne. Cover with a closefitting lid. Place in the oven or cook on top of the stove.
04

Cook the rice exactly 17 minutes. Remove the cover and discard the parsley and thyme sprigs and the bay leaf. Using a two-pronged fork, stir in the remaining butter. If the rice is not to be served immediately, keep covered in a warm place.

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Rich recipe — supports nutrition-aware planning.