Basic Cooked Rice

* Exported from MasterCook *

Basic Cooked Rice

Recipe By : Chef Paul Prudhomme's Louisiana Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Uncooked Rice
2 1/2 Cups Chicken Stock
1 1/2 Tablespoons Onion -- Very Finely Chopped
1 1/2 Tablespoons Celery -- Very Finely Chopped
1 1/2 Tablespoons Green Bell Pepper -- Very Finely Chopped
1 1/2 Tablespoons Unsalted Butter -- Melted
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
Pinch White Pepper
Pinch Cayenne Pepper
Pinch Black Pepper

If you make this ahead of time and store it, omit the bell peppers -- they
tend to sour quickly. Use chicken stock if you are serving the rice with a
chicken dish, seafood stock with a seafood dish, beef with a beef dish...

In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan
snugly with aluminum foil. Bake at 350 degrees until rice is tender, about
1 hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter.

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NOTES : Mastercook formatted by:
Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking