Egyptian, baldo or Arborio
mild lamb stock, beef stock or
1. Wash the rice in several changes of water until the water runs clear.
Put the rice in a large bowl, add cold salted water to cover, and soak for 30 minutes.
2. In a heavy pot, melt the butter over medium heat. Drain the rice and add to the pot. Stir the rice with the butter for 2 to 3 minutes. Add the stock and adjust the seasoning. Bring to a boil, cover, lower the heat and simmer for 20 minutes.
3. Remove from the heat and let stand for 20 minutes before serving.
© Copyright 1998, Jeffrey Alford and Naomi Duguid. Seductions of Rice: A Cookbook. Used with permission of Artisan, A Division of Workman Publishing, Inc.
Serving Size: about 1/2 cup of rice
Number of Servings: 10
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin