Crisp Shallot Rice
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Salt1.333333 cup
Grain Rice (long- not converted)450 g
Shallot (sliced thin)1 tbsp
Unsalted ButterDirections:
1
In a large saucepan bring the water to a boil with the salt
2
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes
3
Drain the rice in a colander and rinse it
4
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
5
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
6
In a bowl toss the rice with the butter, the shallots, and salt and pepper to taste