photo by mammafishy
- Ready In:
- 1 cup uncooked long-grain rice
- 2 tablespoons butter or 2 tablespoons extra virgin olive oil (or a combination)
- 1 small onion, chopped
- 2 2 cups vegetable broth (preferred) or 2 cups very hot tap water
- 1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
- 1⁄2 cup orzo pasta or 1/2 cup broken up spaghetti (in 1/2" pieces)
- 1 cup additional broth or 1 cup hot water
- Saute rice in butter just until translucent and very lightly browned.
- Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
- If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
- Fluff gently with a fork just before serving.
- Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
- Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
- Add 3 cups of liquid instead of 2 cups, and cook as above.
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I doubled this recipe and made it tonight to go under Easy Chicken Stroganoff (#54145). Very tasty, perfect texture, and no sticky mess! (gotta love that) I didn't use the onion or the broth because the Stroganoff had such a dominating flavor, but I'm sure it will be quite tasty next time! Wonderful way to make perfect rice without getting out the clumsy rice cooker. Thanks! ~Lana~ *UPDATE* Just had to update this to 5 stars cause this has been the only way I have made rice since trying this recipe almost a year ago. ;)
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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!