*  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
 g.howard@ix.netcom.com
 Garry’s Home Cookin' Website
 http://members.aol.com/garhow/cooking

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