| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Lifetime tv, Life2 | 4 | servings | |
INGREDIENTS
| 1 | tb | Butter; or olive oil |
| 2 | c | Long grain rice |
| 1 | sm | Onion; chopped |
| 1 | Clove garlic; finely chopped | |
| 3 | c | Water; or chicken stock |
| 2 | Bay leaves | |
| 1 | ts | Coarse salt |
| Freshly ground pepper; to taste |
INSTRUCTIONS
1. Heat the oven to 350 F. 2. Over medium heat in an ovenproof saucepan with a tight-fitting lid, heat the butter or oil. Add the chopped onion and garlic and cook until soft and translucent, 3 to 5 minutes. Add the rice and stir until well coated. 3. Add the water or stock. Add the bay leaves and season with salt and pepper. Bring the mixture to a boil over high heat. 4. Cover and place in the heated oven and cook for 17 minutes. Remove the bay leaves and fluff with a fork. Taste and adjust for seasoning. (You can also add a couple of tablespoons of fresh chopped parsley for added flavor.) Notes: This is a no-fail method of cooking rice. I have always said that learning this method alone was worth the cost of culinary school! The basic formula remains the same, 1 cup of rice to 1 1/2 cups of liquid, and always, 17 minutes exactly. © 1998 Lifetime Entertainment Services. All rights reserved. MC formatted using MC buster by Barb at PK Recipe by: Virginia Willis Converted by MM_Buster v2.0l.
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