Braised Rice with Chicken Stock Julia Child
Delight your taste buds with Julia Child's classic Braised Rice with Chicken Stock, a timeless recipe that combines simplicity and elegance. This dish starts with buttery, golden sautéed onions and perfectly toasted long-grain white rice, infused with the rich, savory flavors of chicken stock, a hint of bay leaf, and a touch of seasoning. Carefully simmered to tender perfection, each fluffy grain absorbs the aromatic layers of flavor. Finished with a sprinkle of fresh parsley for a vibrant pop of color, this versatile side dish pairs beautifully with roasted meats, grilled seafood, or hearty vegetable mains. With just 10 minutes of prep and a comforting, homemade essence, this braised rice recipe is an effortless way to elevate your home-cooked meals.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1 cup long-grain white rice
- 2 cups chicken stock
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 1 whole bay leaf
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Melt the butter and olive oil together in a medium-sized, heavy-bottomed saucepan over medium heat.
Add the finely diced onion to the saucepan and cook, stirring frequently, for about 5-7 minutes, or until the onion becomes soft and translucent.
Stir in the rice, making sure each grain is coated with the butter and oil mixture. Toast the rice gently in the saucepan for about 2-3 minutes, stirring constantly, until the rice is fragrant and slightly translucent at the edges.
Pour in the chicken stock and stir to combine. Season the mixture with kosher salt, freshly ground black pepper, and add the bay leaf.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Allow the rice to cook undisturbed for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to retain steam.
Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish the cooking process.
Discard the bay leaf, then fluff the rice gently with a fork. Adjust seasoning with additional salt and pepper, if needed.
Transfer the braised rice to a serving dish and garnish with freshly chopped parsley before serving. Enjoy it as a side dish or as part of a meal!
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.4 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
