RICE CHICKEN STOCK RECIPES

Name: Braised Rice With Chicken Stock (Julia Child)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/4 cup finely minced onion; 4 tablespoons butter; 1 1/2 cups white rice; 3 cups boiling chicken broth; salt and pepper, to tast; 1 bay leaf; 1/8 teaspoon thyme; 1/2 teaspoon dried parsley (or two fresh sprigs)

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD) RECIPE ...

Braised Rice With Chicken Stock (Julia Child) Recipe ... image

Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup finely minced onion
4 tablespoons butter
1 1/2 cups white rice
3 cups boiling chicken broth
salt and pepper, to tast
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon dried parsley (or two fresh sprigs)

Steps:

Preheat oven to 375.
Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

Nutrition Facts : Calories 261.4, FatContent 8.6, SaturatedFatContent 5.1, CholesterolContent 20.4, SodiumContent 444.6, CarbohydrateContent 38.9, FiberContent 1.4, SugarContent 0.7, ProteinContent 5.8

BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD) RECIPE ...

Braised Rice With Chicken Stock (Julia Child) Recipe ... image

Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup finely minced onion
4 tablespoons butter
1 1/2 cups white rice
3 cups boiling chicken broth
salt and pepper, to tast
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon dried parsley (or two fresh sprigs)

Steps:

Preheat oven to 375.
Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

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