Best 2 Braised Rice With Chicken Stock Julia Child Recipes

Braised rice with chicken stock, also known as poulet au riz or chicken in rice, is a comforting and flavorful dish that showcases the classic techniques of French cuisine. Inspired by the culinary genius of Julia Child, this recipe combines the rich flavors of chicken stock, aromatic vegetables, and tender rice to create a hearty and satisfying meal. Whether you are a seasoned cook or a novice in the kitchen, this braised rice dish is sure to impress your taste buds and leave you craving for more.

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BRAISED RICE WITH CHICKEN STOCK (JULIA CHILD)

Braised Rice With Chicken Stock (Julia Child) image

Make and share this Braised Rice With Chicken Stock (Julia Child) recipe from Food.com.

Provided by jenpalombi

Categories White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup finely minced onion
4 tablespoons butter
1 1/2 cups white rice
3 cups boiling chicken broth
salt and pepper, to tast
1 bay leaf
1/8 teaspoon thyme
1/2 teaspoon dried parsley (or two fresh sprigs)

Steps:

Preheat oven to 375.
Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color.
As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven.
As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes).
Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).

JULIA CHILD'S RISOTTO AL LA PIéMONTAISE

Julia Child's Risotto Al La Piémontaise image

From the French Chef Cookbook this delicious recipe is rice braised in a chicken stock. In my own variation I toss it with butter toasted pine nuts just before serving.

Provided by davinandkennard

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 1/4 cups unwashed raw rice
1/4 cup dry vermouth
2 1/2 cups chicken stock or 2 1/2 cups chicken bouillon
salt
pepper
1/2 cup pine nuts toasted in butter

Steps:

Melt the butter over moderate heat. Add the rice and stir slowly with a wooden fork until the grains turn translucent, then gradually milky white. about 2 minutes. Add the vermouth and let absorb, then stir in 1/3 of the chicken stock or boullion. Lower the heat and cook at the barest simmer for 3 to 4 minutes stirring occasionally. When the liquid is absorbed, stir in half the remaining stock and continue cooking slowly, stirring occasionally with a wooden fork, and when the liquid is again absorbed add the last of the stock. When this if finally absorbed taste the rice. If not as tender as you wish, add a bit more stock or water and cover the pan for a few minutes. Rice should take 15 to 28 minutees total cooking time. Season to taste with salt and pepper and if you wish toss with the optional toasted pine nuts.

Nutrition Facts : Calories 522.3, Fat 30.9, SaturatedFat 18.8, Cholesterol 80.8, Sodium 422.9, Carbohydrate 52.5, Fiber 1.6, Sugar 2.4, Protein 8

Tips:

Use high-quality ingredients. The better the ingredients, the better the final dish will be. This means using fresh, seasonal produce, free-range chicken, and a good-quality chicken stock.

Brown the chicken well before braising. This will give the chicken a nice color and flavor.

Use a variety of vegetables in your braise. This will add flavor and texture to the dish. Some good options include carrots, celery, onions, leeks, and mushrooms.

Season the braising liquid well. This is essential for adding flavor to the dish. Use a combination of herbs, spices, and salt and pepper.

Cook the braise on low heat for a long time. This will allow the flavors to meld and the chicken to become tender.

Serve the braised rice with a side of crusty bread or mashed potatoes. This will help to soak up the delicious sauce.

Conclusion:

Braised rice with chicken stock is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and satisfying meal on the table in no time.