This recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
From My New Orleans by John Besh/Andrews McMeel Publishing
|1 tablespoon chicken fat, extra-virgin olive oil or butter||3 cups chicken stock|
|1 small onion, minced||1 bay leaf|
|1 1/2 cups Louisiana Long-grain white rice||1-2 pinches salt|
Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve.
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