Perfect rice for a side dish

Votes: 4

Time: 25 min.
Complexity: easily
Servings: 4

A rice side dish always looks special and appetizing when it's fluffy and all the grains are perfectly aligned. To achieve this, thoroughly toss the rinsed rice in a saucepan with hot butter and fried shallots before cooking, then add the chicken broth and simmer. Garlic and thyme will add more flavor to the side dish, and for a subtler flavor, add a whole clove of garlic, which you can remove later. Serve the cooked rice, tossed with fresh parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups long-grain rice
2 tablespoons butter
1 shallot, chopped
2.5 cups chicken broth or water, heat
1 clove garlic, crushed
2 sprigs of fresh thyme
1 tbsp chopped fresh parsley leaves, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a 2-quart saucepan, melt the butter over medium heat. Add the shallots and sauté until soft. Add the rice and stir until glossy and coated with butter. Season with salt and pepper to taste and add the warm broth. Add the minced garlic and thyme sprigs. Cover with a tight-fitting lid. Cook the rice for 15-17 minutes.
Remove the thyme and garlic. Fluff the rice with a fork and add freshly chopped parsley.

Categories:

recipe / Main courses / Cereals, legumes / Patrick and Gina Neely

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