RICE IN CHICKEN STOCK RECIPES

Name: Never-Fail Chicken-Flavor White Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons butter or 3 tablespoons margarine; 1 small onion; 1 tablespoon minced garlic (optional or to taste); salt and black pepper; 1/4 teaspoon dried thyme; 2 cups converted white rice; 3 cups chicken broth

NEVER-FAIL CHICKEN-FLAVOR WHITE RICE RECIPE - THANKSGIVING ...

Never-Fail Chicken-Flavor White Rice Recipe - Thanksgiving ... image

This will produce perfect rice every time, just make certain to use only converted white rice, I use Uncle Ben's for this.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1 small onion
1 tablespoon minced garlic (optional or to taste)
salt and black pepper
1/4 teaspoon dried thyme
2 cups converted white rice
3 cups chicken broth

Steps:

Melt butter or margarine in a saucepan with a tight-fitting lid.
Saute the onion and garlic with thyme until soft (about 3-4 minutes).
Add in rice and stir with wooden spoon for 5 minutes to coat in the butter.
Slowly add in chicken broth and bring to a boil, reduce heat and season with black pepper; cover tightly and simmer on top of the stove for about 15-17 minutes, or until the rice is tender.
Season with salt.

Nutrition Facts : Calories 296.5, FatContent 10.2, SaturatedFatContent 5.8, CholesterolContent 22.9, SodiumContent 641.9, CarbohydrateContent 42.2, FiberContent 1.3, SugarContent 1.3, ProteinContent 7.8

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).

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

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