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Have you made Basic Cooked Rice - Prudhomme?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Cooked Rice - Prudhomme

Date Added: January 04, 2014


2 Cups Rice 2 Cups Uncooked rice (see note)
2 1/2 Cups Stock 2 1/2 Cups Basic stock (Prudhomme)
1 1/2 Tablespoons Onions 1 1/2 Tablespoons Onions chopped very fine
1 1/2 Tablespoons Celery 1 1/2 Tablespoons Celery chopped very fine
1 1/2 Tablespoons Bell Peppers 1 1/2 Tablespoons Bell peppers chopped vy fine
1 1/2 Tablespoons Unsalted Butter 1 1/2 Tablespoons Unsalted butter (preferred)
1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste
1/8 Teaspoon Garlic Powder 1/8 Teaspoon Garlic powder up to 3
1 Unit White Pepper 1 Unit Pinch white pepper
1 Unit Pepper 1 Unit Pinch black pepper
1 Unit Cayenne Pepper 1 Unit Pinch cayenne pepper
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1. In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well.

2. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes.

3. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours.

4. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Bell Pepper, Rice, Garlic, Hot Pepper, Celery, Onion allergies.
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