revenue rice
(2 ratings)
Back in the late 60’s, we had a group of friends (mostly nursing students and musicians) who, about once a week would go to this Smörgåsbord Restaurant in Silver Spring, Maryland, where platters and bowls of food were put on a large lazy Susan in the center of a big round table that would seat eight. The food differed from day to day but they always had Revenue Rice. We all loved it and usually asked them to bring out another bowl of this stuff. One day it occurred to me to ask for the recipe which they readily told to me while I scribbled it on the back of a scrap of paper.
(2 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For revenue rice
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6 tbsp. butter
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2 cups long-grain white rice
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1 medium onion, finely chopped
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5 sprigs fresh thyme
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kosher salt, to taste
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white pepper, to taste
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5 cups chicken stock
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4 tbsp. flat-leaf parsley, chopped
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3 green onions, thinly sliced (both white and green parts)
How To Make revenue rice
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1Melt the butter in a medium saucepot over medium heat. Add the next 5 ingredients and sauté 4 – 5 minutes.
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2Pour in the chicken stock, stir, and cover; cook over medium-low until rice is soft, almost to the point of being overdone, about 20 - 25 minutes; set aside, covered, about 5 minutes, to allow a little more liquid to be absorbed.
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3Fluff with a fork, fold in the parsley and green onions, allow to sit, covered for another 5 minutes before pouring into serving bowl.
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