Friday, April 3, 2009

Basic Cooked Rice

2 cups Uncooked rice
2 1/2 cups Basic stock (Prudhomme)
1 1/2 tablespoons Onions -- chopped very fine
1 1/2 tablespoons Celery -- chopped very fine
1 1/2 tablespoons Bell peppers -- chopped vy fine
1 1/2 tablespoons Unsalted butter (preferred)
1/2 teaspoon Salt
1/8 teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.

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