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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Ralf’s Golden Chicken Rice Recipe

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This recipe for Ralf’s Golden Chicken Rice is from Stockton Sisters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 stick butter
2 cups long grain rice (not quick cooking or minute rice)
6 cups boiling water
6-8 chicken buillion cubes
1 large onion chopped
Directions:
Directions:
In a saucepan, add the chicken buillion cubes to the boiling water. Once the buillion cubes are melted, turn the heat off and let the chicken stock/water sit. On low heat, melt butter in a 10” heavy skillet (I usually use a ceramic Corning Ware skillet which has a lid). Stir the melted butter constantly, add rice, onion, salt and pepper. After 1-2 minutes turn flame to between low and medium. After all the rice is thoroughly saturated in butter, turn flame to medium high. Stir the rice constantly or it will burn. As it begins to look golden color (and begins to smell toasty), add onion and stir constantly. When the rice is deep golden color, turn the flame to simmer and add the chicken stock/water. When the water and rice boils again, cover and turn the flame to warm. Cook covered until the water is absorbed (15-20 minutes)

 

 

 

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