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Nonna Luna's Rice

  • Level: Easy
  • Total: 45 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 35 min
  • Yield: 4 servings
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1 stick (4 ounces) unsalted butter, divided, at room temperature

2 cups parboiled long-grain rice, such as Uncle Ben's

3 1/2 cups chicken stock

2 teaspoons kosher salt

1 clove garlic, minced

2 pounds small shrimp, peeled and deveined

1/2 cup lemon juice (about 2 lemons)

1 tablespoon hot sauce

1 cup whipping cream

Freshly ground black pepper


  1. In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
  2. In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
  3. Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
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