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Recipe by: leliane
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See below ingredients and instructions of the recipe
2 c Uncooked rice (see note)
2 1/2 c Basic stock (Prudhomme)
1 1/2 TB Onions -- chopped very fine
1 1/2 TB Celery -- chopped very fine
1 1/2 TB Bell peppers -- chopped vy
: fine
1 1/2 TB Unsalted butter (preferred)
1/2 ts Salt
1/8 ts Garlic powder
: pn white pepper
: pn black pepper
: pn 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. From Paul Prudhomme's Louisiana
Kitchen
Recipe By : Prudhomme
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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