Chicken Stock Rice
Yield -A Gallon Plus
3 Quarts and 1 Cup of CHICKEN STOCK (See Recipe)
2 TBSP BUTTER
2 Quarts Long Grain Rice (See Below)
1 Bunch of GREEN ONIONS (chopped)
In a 8 quart stock pot and over high heat, add chicken stock and butter, bring to a rolling boil. Reduce heat to medium and add rice. Use a Chef's spoon and insure that the rice does not stick to the bottom of the pot. Stir occasionally until the rice starts to absorb the liquid and the pot returns to a boil. Reduce heat to the lowest setting (or even turn off the heat), cover and do not remove the lid for 25 minutes.
When ready to serve, fold the rice, and gently pour out onto a warmed ceramic platter, garnish with chopped parsley. Serve IMMEDIATELY!
A HIGH quality long grain rice is required! There are many South Louisiana Rice farms, experiment with as many brands as you can find but choose a rice that has no broken grains and has been stored in a very dry location. I keep mine above the refrigerator or near the stove, the heat will help keep out the moisture. You want the rice to absorb the stock, not the high humidity.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058
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Revised: January 06, 2017
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