Crisp Shallot Rice

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 4 quarts water
  • 1 teaspoon salt
  • 1 1/3 cup long-grain rice (not converted)
  • vegetable oil for frying the shallots
  • 1/2 pound shallots, sliced thin
  • 1 tablespoon unsalted butter
Directions
  • In a large saucepan bring the water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until fluffy and dry. In a small skillet heat 1/2 inch of the oil over moderately high heat until it is hot but smoking, in it fry the shallots for 5 to 7 minutes, or until they are just golden, and transfer them with a slotted spoon to paper towels to drain. In a bowl toss the rice with the butter, the shallots, and salt and pepper to taste.


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