| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 1 |
|
Stick cinnamon |
| 1 |
|
Bay leaf |
| 1 |
lg |
Whole clove |
| 5 |
|
Black peppercorns |
| 1 |
c |
Long-grain white rice |
| 1/8 |
ts |
Salt |
| 2 |
ts |
Butter |
INSTRUCTIONS
Bring the 2 cups chicken broth to boiling in a small saucepan. Tie
cinnamon, bay leaf, clove and peppercorns in a cheesecloth bag. Add bag,
rice and salt to broth. Bring to boiling; stir, cover and lower heat to
bare simmer; cook until rice is just barely tender and almost all liquid is
absorbed, 12-15 minutes.
Remove the saucepan from the heat and set aside, covered, in a warm place
for 15 minutes. Uncover saucepan; remove cheesecloth bag and discard. Stir
in butter.
Posted to EAT-L Digest 31 Dec 96
Recipe by: Family Circle 2-1-97
From: The Taillons <taillon@ACCESS.MOUNTAIN.NET>
Date: Wed, 1 Jan 1997 14:53:05 -0500
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”