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Laurel rice

  • 1/2 T Olive Oil
  • 30 g Onion, minced
  • 1 Garlic Clove, minced
  • 4 Bay Leaves
  • 1/4 t Celery Salt
  • 1/4 t Medium-Grain Salt
  • 1/4 t Black Peppercorn
  • 200 g Dry Jasmine Rice, rinsed
  • 320 g Chicken Stock
  • 1/2 T Butter
  1. Sweat onion. Heat olive oil in saucepan over medium heat. Add onion, garlic, bay leaves, salts, and pepper, and sweat 3 minutes until soft and translucent.
  2. Toast rice. Stir in rice to coat evenly. Toast 1 minute.
  3. Cook. Add stock and butter, bring to boil, cover, and reduce heat to low. Cook 15 minutes. Finally, while covered, remove pan from heat and let stand for 10 minutes.
  4. Fluff rice with a fork.
Why add the butter after sweating the onions?

Sweating onions first in olive oil before adding butter allows the onions to cook more gently and evenly and creates a sweeter, milder flavor, while sautéing onions in butter creates a nuttier, richer flavor and the Maillard reaction occurs.

This rice is ideal for seafood.

  1. Lagasse, Emeril. "Shrimp Scampi With Laurel Rice And Roast Chicken - Emeril Lagasse" YouTube: Amazing Foods Festival. 5 August 2020. ↩