18 October, 2011

Rice and leeks

Posted in : Caribbean on October 18, 2011 by : Richard Lamse

2 cups of long grain rice
4 cups of water
1 celery stick finely chopped
½ leek thinly sliced
1 tbsp butter
1 tsp salt

In a sauce pan bring the water, butter and salt to a boil. Add the rice with the vegetables. Bring to a boil and let it simmer on a low heat until all water has evaporated for about 20 minutes.  Add one or two tablespoons of water if is to dry.

Serve with Caribbean chicken stew