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Rice Cooked In Chicken Stock
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Serves : 4
Preparation time : 20 minutes
Cooking time : 3 minutes
Ingredients :
4 oz. long-grained rice
2 tablespoons raw chicken fat
1 clove garlic
Rich chicken stock*
*If chicken stock is not available use 2 chicken cubs and water.
Method :
Wash the rice very well, rubbing it between the fingers. Drain and rinse until the water is clear. Drain thoroughly.
Cut the chicken fat into smallish pieces and fry them until only small brown crispy bits remain. Remove them. Add the crushed clove of garlic and the rice and toss it about to coat it with the fat, without colouring it. Remove and discard the garlic.
Add cold chicken stock to a depth above the rice of 11/2 times that of rice. Bring to the boil and boil fairly fast without stirring.
When the stock has almost been absorbed by the rice, lower the heat and continue to cook until the rice is dry. It should be ready in 20-25 minutes.
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