Super Secret Rice

SMarie10

This recipe was in my local newspaper, and since I'm always looking for new ways to cook rice, I thought I'd try it out. The article indicated it was adopted from a recipe by Julia Child. I cooked it up this morning and it actually taste pretty good. The one item I did not have in my kitchen was cheese cloth - so a quick stop at the grocery store and i was on my way. I also added a cup of frozen peas - I like to add peas to most of my rice dished to add some veges. I think adding other veges and cooked meat to the final product would add a to the dish. This makes a casserole full of rice

Super Secret Rice
4 Tablespoons Butter
1/2 cup finely chopped yellow onion (I used white)
2 cups white long-grain rice
2 1/2 cups chicken broth
1 1/2 cup dry white wine

Bouquet garni" A 6X6 square of cheesecloth, cotton kitchen string and any combination of fresh herb sprigs such as flat leaf parsley, thyme, rosemary, oregano, basil, tarragon or chives (parsley and thyme are key), plus a dribble of peppercorns and a bay leaf if desired. You can use dry herbs instead (I did)

Directions
1) Preheat oven to 400 degrees. Melt the butter over medium heat in an ovenproof pot with a lid; add onions and sauté until translucent (Julia doesn't want them browned, but I like them kind of caramely). Add the rice and stir gently to coat with the butter. Stir for a few minutes until the rice looks milky - no browning for this part. Turn off burner. Add cup of frozen peas and stir into the rice.
2) Mix the broth and wine together in a microwavable something-or-other and zap until boiling, 8 to 10 minutes, or do it in another pan on the stove top.
3) while the liquid is heating, trim the herb sprigs to fit within the square of cheesecloth, pull the four corners together at the top and tie with kitchen string. Drop the bouquet on top of the rice.
4) Pour the boiling liquid over the rice, cover and put into oven. Bake about 40-45 minute, or until all the liquid is absorbed. discard the bouquet garni. Stir to fluff rice and mix in peas.
And, as Julia would say, bon appetit

Contrarian

Sounds yummy!

L00py_T0ucan

resounding BUMP!

Jimaudit

My wife calls it sticky rice....we have been making this for years without the wine though.

I can eat a vat of it, so have to measure a serving or 2 and then walk away....FAR AWAY!

SMarie10

My wife calls it sticky rice....we have been making this for years without the wine though.

I can eat a vat of it, so have to measure a serving or 2 and then walk away....FAR AWAY!

I'm surprised she calls it sticky rice, as mine was anything but sticky. I always think of sticky rice as clumped together - this was smooth and very aromatic.