Crisp Shallot Rice
4 quarts water
1 teaspoon salt
1 1/3 cup long-grain rice (not converted)
½ 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 ½ 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.