Post by April B. on Apr 13, 2003 15:50:09 GMT -6
Rice with Fresh Herbs
Servings: 4 or 5
1 cup long-grain white rice, uncooked
1 tsp table salt
4 cups hot water
1/4 tsp paprika (optional)
1/4 tsp black pepper
1/4 cup fresh parsley, finely chopped
1 Tbsp fresh thyme, finely chopped (optional)
1/4 tsp paprika
1/2 tsp table salt
4 Tbsp butter, cut into small pieces
Herbs de Provencal (McCormick puts out some) for sprinkling, if
desired
In a 3 quart saucepan, bring water to a boil. Add salt. Add rice,
stirring in well.
Cover. Reduce heat so that water will boil but won't boil over.
Allow rice to cook until most of the water is absorbed -- About
20 minutes.
Take off burner. Add cold water to pot. Pour rice through a
colander and rinse with cold or warm water.* Return rice to pot,
add about 1/2 cup water and bring to a boil. Stir in. Allow to
STEAM in this water until it is absorbed. Remove from heat. Add
rest of ingredients. Transfer to an ovenproof bowl for which
you have a lid. Serve HOT. May be held in a warm oven.
* Alternatively, place cooked rice in a steamer over boiling
water, if you have one and steam for about 5 minutes.
Servings: 4 or 5
1 cup long-grain white rice, uncooked
1 tsp table salt
4 cups hot water
1/4 tsp paprika (optional)
1/4 tsp black pepper
1/4 cup fresh parsley, finely chopped
1 Tbsp fresh thyme, finely chopped (optional)
1/4 tsp paprika
1/2 tsp table salt
4 Tbsp butter, cut into small pieces
Herbs de Provencal (McCormick puts out some) for sprinkling, if
desired
In a 3 quart saucepan, bring water to a boil. Add salt. Add rice,
stirring in well.
Cover. Reduce heat so that water will boil but won't boil over.
Allow rice to cook until most of the water is absorbed -- About
20 minutes.
Take off burner. Add cold water to pot. Pour rice through a
colander and rinse with cold or warm water.* Return rice to pot,
add about 1/2 cup water and bring to a boil. Stir in. Allow to
STEAM in this water until it is absorbed. Remove from heat. Add
rest of ingredients. Transfer to an ovenproof bowl for which
you have a lid. Serve HOT. May be held in a warm oven.
* Alternatively, place cooked rice in a steamer over boiling
water, if you have one and steam for about 5 minutes.
