Name: Julia Child Braised Rice
Prep time: 5 min
Cook time: 14 min
Total time: 4 min
Ingredients: 3 tablespoons olive oil; 1 small onion, very finely chopped; 2 cloves garlic, finely chopped; 1 cup long grain rice (200g); 1 ⅓ cups frozen peas (200g); 1 ⅔ cups boiling water (400ml); 2 chicken bouillon cubes, crushed (e.g., Oxo or similar); Salt, to taste; Freshly ground black pepper, generous amount; 2 tablespoons cold salted butter, cubed; 4 tablespoons chopped fresh basil; 4 tablespoons chopped fresh parsley

This delicious braised rice is a quick and simple side dish that pairs perfectly with various main courses. The recipe combines tender long-grain rice with sweet peas and fresh herbs, resulting in a flavorful and aromatic accompaniment. Using common pantry staples, this dish offers flexibility and ease, making it a go-to option for any meal.

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Ingredients Needed

3 tablespoons olive oil
1 small onion, very finely chopped
2 cloves garlic, finely chopped
1 cup long grain rice (200g)
1 ⅓ cups frozen peas (200g)
1 ⅔ cups boiling water (400ml)
2 chicken bouillon cubes, crushed (e.g., Oxo or similar)
Salt, to taste
Freshly ground black pepper, generous amount
2 tablespoons cold salted butter, cubed
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh parsley

How To Make Braised Rice

Heat oil and cook aromatics: Heat olive oil in a medium saucepan, then add chopped onion and garlic; cook for 2 minutes until soft and fragrant.
Add rice and peas: Stir in the rice and coat it well with oil and onions, then add the frozen peas.
Add liquid and seasoning: Pour in the boiling water and stir in crushed bouillon cubes; mix well and bring back to a boil.
Simmer gently: Reduce heat to very low, cover tightly with a lid, and cook for 14 minutes without lifting the lid.
Finish with herbs and butter: Once cooked, stir in the cubed butter, fresh basil, and parsley; season again with salt and lots of pepper.
Rest and serve: Cover and let rest for 5 minutes before serving; fluff gently with a fork and enjoy hot.

Recipe Tips

Use hot water: Adding boiling water helps maintain a consistent cooking temperature, ensuring the rice cooks evenly.
Keep the lid on: Avoid lifting the lid during cooking to trap steam and achieve fluffy, well-cooked rice.
Sauté aromatics properly: Cooking the onion and garlic until softened enhances their flavors, adding depth to the dish.
Season adequately: Taste and adjust the seasoning after cooking, as rice can absorb flavors, and additional salt or pepper may be needed.
Rest before serving: Allowing the rice to rest covered for a few minutes after cooking lets the flavors meld and the texture set.

How To Store & Reheat Leftovers

Refrigerate: Transfer leftover braised rice to an airtight container and refrigerate for up to 3 days.
Freeze: After cooling, place the braised rice in a freezer-safe container or resealable bag. Freeze for up to 2 months. To thaw, move the container to the refrigerator overnight before reheating.
Reheating: To reheat, microwave leftover braised rice on high for 1–2 minutes with a splash of water, loosely covered, until hot and fluffy.

Nutrtion Fact:

Serving Size: 1 cup

Calories: 276
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbohydrate: 51g
Dietary Fiber: 4g
Sugars: 4g

Try More Recipes:

Julia Child Braised Rice

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Side Recipe Keys: J Julia Child Braised Rice

Difficulty:BeginnerPrep time: 5 minutesCook time: 14 minutesTotal time: 19 minutesServings: 4 minutesCalories:310 kcal Best Season:Suitable throughout the year

Description

This delicious Julia Child rice is a quick and simple side dish that pairs perfectly with various main courses. The recipe combines tender long-grain rice with sweet peas and fresh herbs, resulting in a flavorful and aromatic accompaniment. Using common pantry staples, this dish offers flexibility and ease, making it a go-to option for any meal.

Ingredients

3 tablespoons olive oil
1 small onion, very finely chopped
2 cloves garlic, finely chopped
1 cup long grain rice (200g)
1 ⅓ cups frozen peas (200g)
1 ⅔ cups boiling water (400ml)
2 chicken bouillon cubes, crushed (e.g., Oxo or similar)
Salt, to taste
Freshly ground black pepper, generous amount
2 tablespoons cold salted butter, cubed
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh parsley

Instructions

Heat oil and cook aromatics: Heat olive oil in a medium saucepan, then add chopped onion and garlic; cook for 2 minutes until soft and fragrant.
Add rice and peas: Stir in the rice and coat it well with oil and onions, then add the frozen peas.
Add liquid and seasoning: Pour in the boiling water and stir in crushed bouillon cubes; mix well and bring back to a boil.
Simmer gently: Reduce heat to very low, cover tightly with a lid, and cook for 14 minutes without lifting the lid.
Finish with herbs and butter: Once cooked, stir in the cubed butter, fresh basil, and parsley; season again with salt and lots of pepper.
Rest and serve: Cover and let rest for 5 minutes before serving; fluff gently with a fork and enjoy hot.

Notes

Use hot water: Adding boiling water helps maintain a consistent cooking temperature, ensuring the rice cooks evenly.
Keep the lid on: Avoid lifting the lid during cooking to trap steam and achieve fluffy, well-cooked rice.
Sauté aromatics properly: Cooking the onion and garlic until softened enhances their flavors, adding depth to the dish.
Season adequately: Taste and adjust the seasoning after cooking, as rice can absorb flavors, and additional salt or pepper may be needed.
Rest before serving: Allowing the rice to rest covered for a few minutes after cooking lets the flavors meld and the texture set.

Keywords:Julia Child Braised Rice