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Steamed Rice with Asparagus

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C01072

Ingredients
US standard
Metric
Water
3 cups
711 milliliters
Chicken stock
3 cups
711 milliliters
Rice long-grain, converted
3 cups
595 grams
Salt Kosher
To taste
To taste
Black pepper ground
To taste
To taste
Bay leaf
1 each
1 each
Thyme sprigs
2 each
2 each
Asparagus trimmed, peeled, cut on the bias into 1-inch (2.54-centimeter) pieces
1 ½ pounds
679 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. In a medium sauce pan or braising pan, bring the water and stock to a boil. Add the rice, salt and pepper, bay leaf and thyme.
  3. Bring to a boil, stirring once, and remove from the heat.
  4. Cover with a parchment circle and foil or a tight-fitting lid. Cook in the oven at 350ºF (177ºC) or on the stove over low heat for 20 minutes. Let stand 5 minutes. Uncover the pan and fluff with a fork. Cover and keep warm.
  5. While rice is cooking, cook the asparagus in boiling, salted water until al dente. Keep warm.
  6. Gently stir the asparagus into the cooked rice and serve immediately.