Braised Rice With Chicken Stock (Julia Child)

READY IN: 30mins
Recipe by jenpalombi

A nice standard rice recipe that pairs well with chicken dishes.

Top Review by wyomugs

We just LOVE this basic recipe from the greatest... Julia Child. However, we do not BAKE this at all... we simply cover/simmer on the stovetop for 20 mins. I used this recipe for an in-store demo of chicken boullion cubes (which you can substitute for the chicken stock!), and people were asking me for the recipe over and over again! I must have given this recipe out to at least 20 people in one afternoon, and everyone RAVED about it. I even had customers call over other customers and family members just to taste the rice! Needless to say, I sold a LOT of boullion cubes that day!

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
  3. As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
  4. As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
  5. Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

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