1 tablespoon butter
4 tablespoons shallots, minced
1 pound red rice
2 quarts chicken stock
2 bay leaves
2 teaspoons salt
Servings: 16
1. In a heavy-bottomed pot, melt the butter and sweat the shallots, without coloring for approximately 10 minutes. Add the rice and stir to coat.
2. Add the chicken stock, bay leaves and salt and bring to a boil. Cover, reduce the heat to a simmer and cook until the liquid is absorbed, approximately 20 minutes.
3. Spread the cooked rice on a sheet pan, remove the bay leaves and refrigerate.
Yield: 2 quarts
4 tablespoons shallots, minced
1 pound red rice
2 quarts chicken stock
2 bay leaves
2 teaspoons salt
Servings: 16
1. In a heavy-bottomed pot, melt the butter and sweat the shallots, without coloring for approximately 10 minutes. Add the rice and stir to coat.
2. Add the chicken stock, bay leaves and salt and bring to a boil. Cover, reduce the heat to a simmer and cook until the liquid is absorbed, approximately 20 minutes.
3. Spread the cooked rice on a sheet pan, remove the bay leaves and refrigerate.
Yield: 2 quarts