Crisp Shallot Rice – a delicious recipe with water, salt, long-grain rice, vegetable oil, shallots, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan bring the water to a boil with the salt.
2
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes.
3
Drain the rice in a colander and rinse it.
4
Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until fluffy and dry.
5
In a small skillet heat 1/2 inch of the oil over moderately high heat until it is hot but smoking, in it fry the shallots for 5 to 7 minutes, or until they are just golden, and transfer them with a slotted spoon to paper towels to drain.
6
In a bowl toss the rice with the butter, the shallots, and salt and pepper to taste.
247
kcal
Calories
3
g
Fat
49
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 quarts water, 1 teaspoon salt, 1 1/3 cup long-grain rice (not converted), vegetable oil for frying the shallots, and more.
Yes, Crisp Shallot Rice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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