Recipe by GaylaJ
A wonderful blend of flavors. I love rice, but my husband is not fond of it plain so I look for flavorful ways of preparing it and he really enjoyed this. I used jasmine rice, which is a long-grain but cooks much like a short-grain, and I left mine in the oven for almost 1 1/2 hours to get the golden crustiness I wanted. I like the fact that this can be baked unattended while the rest of the meal is being prepared, eliminating some of the last minute dinner prep. This was improvised from a recipe in The Cook's Bible by Christopher Kimball.
Top Review by Chef Mommie
This was a toss up in our house. I have to say that I enjoyed this alot better than dh. He must be getting picky in his old age. He is a rice lover, so I don't know why he had a problem with it. My ds seemed to enjoy it very much too. In making it, I decided to go with the jasmine rice. It was my first time using it. My rice had alittle crunch to it, making me think it didn't get done enough. I made this recipe for PAC Spring 2006. Thank you Gayla!
- 1 1⁄2 cups short-grain rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup onion, finely chopped
- 3 garlic cloves, peeled and minced
- 1⁄4 teaspoon ground cardamom
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 (14 ounce) can low sodium chicken broth
- 1⁄2 cup water
Directions See How It's Made
- Soak rice to cover for 1 hour; drain through a strainer.
- Heat oven to 350F and grease a 2-quart souffle' or other baking dish.
- Heat olive oil and butter in a large skillet over medium heat until foam subsides; add onion and saute' for 4 minutes; add garlic and saute' another 2 minutes; add spices and salt and saute' for 30 seconds, stirring to combine.
- Combine the drained rice and onion mixture and put in prepared baking dish; pour in chicken stock and water.
- Place dish in oven (uncovered) and bake for 1 hour or until there is a golden crust on top.