Recipe: Chef Paul Prudhomme's Basic Cooked Rice (baked)

BASIC COOKED RICE

2 cups uncooked rice
2 1/2 cups chicken stock*
1 1/2 tablespoons very finely chopped onion
1 1/2 tablespoons very finely chopped celery
1 1/2 tablespoons very finely chopped green bell pepper**
1 1/2 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
Pinch ground white pepper
Pinch ground cayenne pepper
Pinch ground black pepper

In a (5 x 9 x 2 1/2-inch) loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil.

Bake at 350 degrees F until rice is tender, about 1 hour and 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours.

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

*Use chicken stock if you are serving the rice with a chicken dish, seafood stock with a seafood dish, beef with a beef dish.

**If you make this ahead of time and store it, omit the bell peppers - they tend to sour quickly.

Makes 4 servings
Source: Chef Paul Prudhomme's Louisiana Kitchen