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A Perfect Batch of Rice
The title, which comes directly from Claiborne and Franey, conveys their conviction that
making a consistently perfect batch of Western-style rice is relatively simple. You need only
respect a short list of simple rules: a water-to-rice ratio of 1.5:1; and 17 minutes of cooking time.
It has never failed us.
| 2 T. butter |
1/2 c. onion, finely chopped |
| 1 c. long grain rice |
Pinch of cayenne pepper |
| 1 1/2 c. broth or stock of choice |
2 sprigs parsley |
| 1 bay leaf |
1 sprig fresh thyme |
- Melt 1 Tablespoon butter in large saucepan. Add the onion. Stir and cook until
the onion wilts.
- Add the rice and stir until the grains are well coated. Add the cayenne, the stock,
and the bouqet garni.
- When the stock comes to a boil, cover the pan tightly and turn the temperature down.
Allow the rice to simmer for 17 minutes.
- Remove the pan from the heat, discard the bay leaf, and stir in the second Tablespoon
of butter. Serve immediately.
4 servings
Source: Craig Claiborne and Pierre Franey, The New New York Times Cookbook
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