← Back to Search Results Southern
ginarsquos-perfect-rice

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Gina: In the South, rice is an essential partner for roast pork or chicken, or anything with a tomatoey sauce or gravy, but even down here, folks sometimes find themselves a little intimidated by the process of making it. If you are the least bit nervous about cooking rice, look no further than our recipe. It delivers foolproof results every time, cooking up fragrant, fluffy rice infused with aromatics (shallots, garlic, and a few fresh herbs).

Yield : Serves 4 to 6

Ingredients

  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1½ cups long-grain white rice
  • ½ teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 2½ cups Chicken Stock or water, warmed
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 garlic clove, smashed
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

Melt the butter in a 2-quart saucepan over medium heat. Add the shallot, and saute until tender, 3 to 4 minutes. Add the rice, and stir until the rice is glossy and coated with the butter. Season the rice with the salt and some pepper, and then add the warmed stock, the sprigs of thyme, bay leaves, and smashed garlic clove. Bring the mixture to a simmer, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 15 to 17 minutes, until all of the liquid has been absorbed.

Remove the pan from the heat, and keep it covered for another 5 minutes. Remove the lid, take out the thyme, bay leaves, and garlic, and fluff the rice with a fork, adding the chopped parsley at the same time.


© 2009 Patrick Neely and Gina Neely
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

235kcal (12%)
19mg (2%)
1mg (2%)
38mcg RAE (1%)
155mg
16mg
5g
1g
1g
41g
13mg (4%)
258mg (11%)
3g (14%)
5g (8%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mexican-everyday Mexican Everyday
by Rick Bayless
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lidias-italy Lidia's Italy
by Lidia Bastianich
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-explorations Baked Explorations
by Matt Lewis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?