Ingredients:
1 cup uncooked rice
1 medium onions, fine dice
2 tablespoons butter
1/4 teaspoon white pepper
1 teaspoon chicken base
1 small bay leaves
2 cups water
2 chicken bouillon cubes
Directions:
Melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice.
Add onions and saute until clear.
Add chicken base, white pepper and bay leaf.
Saute for about 1 minute.
Add rice and saute for about 1 minute more.
Add water and boulion cubes. (The restaurant used chicken broth).
I use the Justin Wilson method, described below, for finishing rice.
Without adjusting heat, let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice.
Cover and remove from heat. DO NOT REMOVE THE LID AT ALL! (That means no peeking, not even once.).
After a minimum of 20 minutes, your rice is ready. The rice will stay plenty warm for up to an hour, if the lid is not removed until it is time to be served.
Remove the bay leaf. (It usually finds its way to the top) I like to eat this rice with a sprinkling of Worcestershire Sauce, but it does well without it.
Servings: 2
Time preparation: 5 min.
Time total: 35 min.