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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (378g) Recipe makes 2 servings |
||
| Calories 518 | ||
| Calories from Fat 120 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 7.8g | 39% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 1384mg | 57% | |
| Potassium 421mg | 12% | |
| Total Carbohydrate 85.3g | 28% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 0.7g | ||
| Protein 12.2g | 24% | |
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Perfect Rice Everytime
By: riffraff
Feb 5, 2003
I adopted this recipe. Here is the original poster's description: This will yield perfect rice. You can , of course add other things to your rice if you wish. Dried cranberries or raisins work well.
SERVES 2 -4
Ingredients
- 1/2 cup minced shallot or onion
- 2 tablespoons butter
- 1 cup uncooked rice (long grain white, basmati or jasmine)
- 1 (15 ounce) can chicken broth or chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
1
Preheat oven to 400 degrees.2
Use a saute pan with straight sides with a tight fitting lid.3
Saute onion or shallot in butter until soft, Add uncooked rice and saute, stirring for 3 - 4 minutes.4
Add chicken broth, salt and pepper.5
Bring to a boil, cover and put into oven for 16 minutes.6
Remove from oven and let sit covered for 10 minutes.7
Remove lid, fluff with a fork and serve.8
Note recipe can be doubled.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For 1 or 2
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: SuzieQue
On Jan 6, 2009
Feel bad I haven't reviewed since I've used this recipe about 10 times. It really is perfect every time and also very forgiving - last time I didn't have any shallots or green onions, so I just sauteed the rice in the butter and went on from there - it turned out perfect. I have doubled and even tripled the recipe too
From: adopt a greyhound
On Dec 17, 2008
This is a great recipe! I have used it many times. Love the chicken broth to add flavor. I try to keep some in the refrigerator for fried rice or to serve with other recipes.
From: Kim D.
On Feb 4, 2004
Great rice recipe! I only made two small changes to the recipe. First, I used about a tablespoon of dried onion flakes instead of the minced onion (because of the picky kids and I thought they would be harder to see). Second, I used beef broth instead of the chicken because I was serving the rice with beef. The rice turned out perfect, just as Mean had said. I didn't have an oven-safe saucepan with lid, so I pre-heated the oven with a corningware dish, and made the rice on the stove with the saucepan. Then, I transfered the rice to the corningware dish when going into the oven. It worked fine, but I'm now in search of new oven-safe cookware! Thanks for a great recipe Mean Chef!
From: debbillem
On Feb 10, 2003
WOW! Very easy and wonderful. I used beef broth as family doesn't like chicken.
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