RICE-GUMBO - A basic steamed rice for gumbo dishes If you are making the gumbo for appetizer servings, make a 1/3 recipe. If you make this ahead, leave out the bell peppers, since they sour quickly.
500 g white rice, preferably converted 750 ml chicken stock, homemade or canned 15 g onions, very finely chopped 15 g celery, very finely chopped 10 g green bell pepper, very finely chopped. 20 g unsalted butter, melted 2.5 ml salt 0.5 ml garlic powder pinch white pepper, cayenne and black pepper
(1) Preheat the oven to 175 deg. C. (2) Combine all the ingredients in a 12x22cm loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes.
You can use the rice right away, or leave it in the oven to stay warm for a couple of hours. If you save it longer than that, reheat in the top of a double boiler or stir it in a skillet with a little butter.
Difficulty: easy. Time: 5 minutes preparation, 70 minutes cooking. Precision: measure the ingredients.
Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday
Last modified: 9 May 2006 | 10 hits in May 2007 |