Crisp Shallot Rice


4 quarts water
1 teaspoon salt
1 1/3
cup long-grain rice (not converted)
Vegetable oil
lb. Supreme Cuts Peeled Shallots
1 tablespoon unsalted butter

Salt and Pepper (optional)


In large saucepan bring the water to a boil with the salt. Sprinkle in the rice and stir until the water returns to a boil for about 10 minutes. Drain the rice in colander and rinse. Set colander over large saucepan of boiling water and steam rice. Cover with a kitchen towel and the lid for about 15 minutes or until fluffy and dry. In smaller skillet heat inch of oil over moderately high heat until hot but smoking. In it fry the shallots for 5-7 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, shallots. Add salt and pepper for taste.


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