" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Pucker Up!

A television chef once said that one of the hardest things to prepare is long grain rice.
I definitely agree.
For me it either comes out too sticky or burnt on the bottom.

One way to ensure perfect rice is to bake it in the oven instead of boiling it on the stove.
The water is absorbed slowly and the oven heat envelopes the dish instead of being concentrated on the bottom, as it is on stove top.

This is a perfect dish for entertaining and pairs beautifully with pork and fish.

Oven Lemon Rice
  • 2 cups long grain rice
  • 41/2 cups hot chicken broth
  • 2 Tbsp. melted butter
  • 1/4 cup lemon juice
  • 1 tsp lemon pepper
  • 1 tsp grated lemon peel(zest)
Preheat oven to 375F. In a large casserole dish with lid combine rice and broth. Add rest of ingredients and mix well. Cover and place in oven. Bake for about 40 minutes or until all broth is absorbed.


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