Recipe: Crisp Shallot Rice (steamed rice tossed with fried shallots)

CRISP SHALLOT RICE

4 quarts water
1 teaspoon salt
1 1/3 cup uncooked long-grain rice (not converted)
FOR THE FRIED SHALLOTS:
vegetable oil (for frying the shallots)
1/2 pound shallots, sliced thin
1 tablespoon unsalted butter

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.

Makes 4 servings
Source: Gourmet Magazine