That's some pretty fancy cooking to make rice without any water, what you gonna do, use that de-hydrated water?
We will use some water to blanch the rice but today is really all about the sweet onions that come out in the Spring. I used Vidalia from Georgia. Spend the money, it's worth it. The rice absorbs the sweet onion liquor instead of water. The result is a soft creamy sweet oniony rice dish that resembles risotto. This dish was made for an Aga
I used this as a side with wilted spinach, oranges and toasted almonds. You can spread it on toast and topped with roast turkey or chicken. Sauces have been thickened with this by adding it to stock, simmering and passing thru the fine blade of a food mill.
There is bit of slicing involved, sharpen your best French knife and let's get to it.
Let's gather up some tools and ingredients. Takes about 20 minutes to prep if you have average knife skills and 90 minutes cooking time.
- 2 each 4 qt pots. I used a heavy enamel one for the rice but any quality pot with a nice fitting lid will work
- 4 Vidalia onions sliced with the grain into juilliene strips. I take out the middle and slice the two pieces separately. This gives me a more uniform cut
- 2 Tablespoon butter
- 2 Tablespoon olive oil
- a bay leaf
- 1/2 cup of white rice
- sea salt
In a four quart pot filled with 3 qts of boiling water add salt, bay leaf and rice. Into the Roasting Oven no lid needed for 6 to 7 minutes.
Meanwhile melt the butter and olive oil on the knob. Add the sliced onion in 3 stages stirring each time to coat with butter and oil. Add a pinch of salt
Timer goes beep for the rice and strain. Add rice and bay leaf to onion mixture. Stir to coat, on goes the lid and into Simmer Oven for 60 minutes.
Timer goes beep and you remove from oven, stir being sure to scrap the sides down. On goes the lid and into the Baking Oven for 20 minutes.
Timer goes beep and we check the onion and rice mixture. It should be soft and sweet. If you use a stainless pan you even get a little carmelization. If not soft enough back into oven for additional 10 minutes.
From here you can add a touch of cream, fold in more butter or add some cooked greens like spinach or peas. This is the foundation for your creative touch.
It will reheat well and keep in the fridge for 6 days
Step 1: sweat the onionsStep 2: add the blanched rice to the onions
Step 3: cook until done