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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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Mardi Gras - 2009

Kim D.

Perfect Rice Everytime

Recipe #53520 | 31 min | 15 min prep | add private note

⁽³⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: TinaShah82

On Oct 10, 2009

OMG! its the best rice ever, esp with indian food. I always add a couple of more tablespoons of butter! ;0)

0 people found this review helpful

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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

1 person found this review helpful

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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!

13 people found this review helpful

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From: debbillem

On Feb 10, 2003

WOW! Very easy and wonderful. I used beef broth as family doesn't like chicken.

5 people found this review helpful

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Read all 36 reviews