If you are tired of making boring white long-grain rice like we were then you might like this flavorful version using chicken fat and white wine. The method we used is similar to that which you would use to make a risotto but with normal white rice. It will not be creamy like a risotto but it will have as much flavor. We started this process because we were frying chicken thighs and wanted to save a few dishes so using the same 12 inch fry pan made the rice taste better and we did not have to use a sauce pot seperately. After frying the chicken there was a lot of fat, we removed all but about 3 tablespoons of chicken fat and then sauteed 1 large yellow onion with a small dice. Add a little kosher salt (1 teaspoon) and cook for a few minutes on medium-high heat. The chicken left a great fond and the onions picked that up great. We then deglazed with a little white wine and covered for a few minutes. We then added 1 cup of standard white long-grain rice. We never use instant so that is not an option, it will not come out the same. Mix the onions, wine and fat with the rice. The rice will begin to pick up all the flavor as it cooks. Add about 1 cup of water, or chicken stock and stir. Cover for about 10 minutes and stir again. We added a little more white wine along the way and just looked to see if more water was needed. This will take about 30 minutes. Just add more liquid as necessary. After 30 minutes we added about 3 cups of liquid. This process requires more liquid than if you just used a pot and added 2 cups of water to 1 cup of rice. The point is that you should taste the rice along the way, see how much more liquid you need and choose any spices you want. Basically the chicken fat and the fond from the pan adds a lot of flavor that a pot would not give. You could always add frozen peas or carrots at the end and make it a meal. We always love to add hot sausage and cheese. But then it might be too much like a risotto.
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