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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A bright tasting rice to accompany something like an herbed chicken or oily fish. A good way to finish off a bottle. ;-) Ingredients:
3 t butter |
olive oil or ghee for sautee-ing |
2 cups aged basmati rice (regular long grain should suffice but lack some flavour) |
2 cups white wine (chardonnay works well) |
2 cups water |
1/2 cup bottled teriyaki sauce |
1 tsp salt or less |
Directions:
1. In large saute pan with sides (chicken fry pan works well) add oil or ghee and put on high
2. add rice and stir every minute or so until it starts to show some colour (about 10 mts)
3. add 1 cup of the wine and stir until absorbed
4. add the rest of the ingredients except the butter
5. keep on high, covered
6. when you hear the change that means the liquid is absorbed (about 15-20 mts)
7. check to see if rice is al dente just slightly firm.
8. If not then add about another 1/2 cup and let absorb.
9. When done to al dente turn off heat, add butter and stir in
10. cover and let stand 10 mts
11. the butter and standing allow the stronger wine flavours to mellow a bit.
12. If you feel a bit skittish about using so much wine just try it with less and make up the diff with water.
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