from "the way to cook" by julia childs
Braised Rice (Risotto)
1) sauté slowly until soft and translucent
1/3 cup finely minced onions
in
2 tbs butter
2) stir in and saute, slowly stirring, until the grains become translucent and then turn milky white
1 cup unwashed raw white rice preferable long grain
- this step cooks the starchy coating and prevents the grains from sticking
3) (optional - stir in, and let boil down for a moment
1/4 cup dry white french vermouth)
4) add
2 cup light hot chicken stock
1 medium imported bay leaf
and bring to a simmer
5) - stir once thoroughly
- then cover tightly
- cook at a slow simmer for 12-15 minutes (don't stir it until done, stirring at this point can make the rice sticky)
- bite into a rice grain, it should have the very slightest crunch in the center and there should be steam holes in the rice
- set aside (off of the burner + covered) for 2-3 more minutes to finish cooking
COMMENTS
Braising rice gives it a nuttier slightly crunchy texture + taste
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Curried Rice
- to have curried rice, stir into the butter while sauteing the onions
1 tsp curry powder
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Saffron Rice
- to have saffron rice, steep a
pinch of saffron threads
in the stock while the onions are sauteing
then add the stock to the rice as usual
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (29g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 205 | ||
Calories from Fat: 205 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61mg | 19 % | |
Sodium 163.7mg | 6 % | |
Potassium 14.5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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