2 cup uncooked rice (see note)
2 1/2 cup basic stock (prudhomme)
1 1/2 tbsp onions, chopped very fine
1 1/2 tbsp celery, chopped very fine
1 1/2 tbsp bell peppers,chopped vy fine
1 1/2 tbsp unsalted butter (preferred)
1/2 tsp salt
1/8 tsp garlic powder
1 pinch white pepper
1 pinch black pepper
1 pinch cayenne pepper
Directions
In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal
pan snuggly with aluminum foil. Bake at 350F until rice is tender,
about 1 hour, 10 minutes. Serve immediately. However, you can count
on the rice staying hot for 45 minutes and warm for 2 hours. To
reheat leftover rice, either use a double boiler or warm the rice in
a skillet with unsalted butter. From Paul Prudhomme's Louisiana
Kitchen
Servings: 6 servings
Basic Cooked Rice - Prudhomme Recipe brought to you by Recipe Ideas
Categories: Rice; Vegetable
The History of Recipes
Written cooking instructions as a concept can be traced far back into antiquity, certainly as far as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into starters, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the early Romans were skilled in the use of many different spices, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. Closer to modern times, we find two interesting cookery books from the fourteenth century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that appears on menues today, but instead recipes for the types of meals eaten by the nobility of that period. In the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices was responsible for an explosion in manuscripts on cooking, the majority of which are kept safe in private libraries. During the next few hundred years, the wealthy families of Wesstern Europe competed to lay on the most exotic meals, and as a result cooks and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe publications are highly popular mostly as a result of increased literacy, more free time and having more money to spend. Like it or not, the introduction of TV brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Basic Cooked Rice Prudhomme recipe.
