The Good Rice

Creator:

aka Julia Child’s Risotto

In Advance:

Preheat oven to 375º

Ingredients:

  • 1/4 cup finely minced onions
  • 4 TB butter ( or 2TB butter and 2 TB oil)
  • 1 1/2 cups unwashed raw rice
  • 3 cups boiling liquid – chicken, beef or fish stock, or water
  • 2 parsley springs, 1/3 bay leaf, 1/8 tsp thyme tied in washed cheesecloth

Requirements:

A 6 cup fireproof casserole about 8 inches in diameter with a tight fitting lid Le Creuset

Recipe:

  1. Cook onions in butter slowly until tender but not brown
  2. Blend rice with onions and stir over moderate heat for several minutes. not letting the rice brown. The grains will at first become translucent, then will gradually turn a milky color.
  3. Pour in the boiling liquid and the herb bouquet, and S&P to taste. Bring to the simmer, stir once, cover the casserole and set in the lower third of preheated oven.
  4. Reduce heat to 350º and cook for 18 to 20 minutes. Do not touch rice for 18 minutes, then uncover. Tilt casserole and lift rice with a fork to see if all liquid at bottom of the casserole has been absorbed. If not, return to oven for 2 or 3 minutes more. Remove herb bouquet. Rice can sit out of the oven, covered, for 20 minutes or more.