Neely's Perfect Rice

4:02 AM

Looking for a different way to make rice to serve alongside dinner, I found a recipe with rave reviews from the Neely's on This was simple to make (especially if you are a cheater like me and use a rice cooker instead) and I will probably make this again, but doctor it up a little next time. The rice tasted pretty good, but it was still just on the bland side for me. The parsley was a bit much for me and the kiddos too, but thats just our personal preference. I think next time I will throw in a chicken bouillon cube just to give it an extra punch of chicken flavor (just watch out on your salt...bouillon is very salty!)

As a side note - we have been slowly converting to brown rice versus white - we now use about 75% brown mixed with 25% white. One thing that kept me from using brown rice for so long is how crunchy and chewy the dang stuff is and we never liked the texture. I have finally figured out that in order to get your final product to have more of a white-rice texture, you need to soak the brown rice before cooking it. Now I put the rice mixture in my rice cooker when I begin dinner, and when I have about 20 minutes left until dinner is ready, I will turn on the cooker and it comes out pretty darn good! I hope this helps someone out!

Neely's Perfect Rice
3-5 Servings

2 tablespoons butter
1 shallot, chopped
1 1/2 cups long-grain rice
salt and freshly ground black pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
1 tablespoon fresh chopped parsley leaves, for garnish

1. Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.

2. Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

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