*  Exported from  MasterCook  *

                           Basic Cooked Rice

Recipe By     : Chef Paul Prudhomme's Louisiana Kitchen
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      Cups          Uncooked Rice
  2 1/2  Cups          Chicken Stock
  1 1/2  Tablespoons   Onion -- Very Finely Chopped
  1 1/2  Tablespoons   Celery -- Very Finely Chopped
  1 1/2  Tablespoons   Green Bell Pepper -- Very Finely Chopped
  1 1/2  Tablespoons   Unsalted Butter -- Melted
    1/2  Teaspoon      Salt
    1/8  Teaspoon      Garlic Powder
         Pinch         White Pepper
         Pinch         Cayenne Pepper
         Pinch         Black Pepper

If you make this ahead of time and store it, omit the bell peppers -- they
tend to sour quickly. Use chicken stock if you are serving the rice with a
chicken dish, seafood stock with a seafood dish, beef with a beef dish...

In a 5x9/2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan
snugly with aluminum foil. Bake at 350 degrees 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.

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NOTES : Mastercook formatted by:
Garry Howard, Cambridge, MA
[email protected]
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking

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