other
Rice and gravy
The pan after a roast or chops. Rice is the plate.
25 min · While the meat rests — use that fond.
Ingredients
- long-grain rice1.5 cups
- water or stock, for the rice2.5 cups
- drippings and fond from the meatthe pan
- stock, for the gravy1 cup
- flour if it is thin1 tsp
Method
- 1
Rice, water, salt, lid, 18 minutes off-boil. Rest 5, fluff.
- 2
Meat out of the pan. Stock in, scrape the fond. Reduce 3 minutes. Flour only if it is watery.
- 3
Rice down, meat on, gravy over. This is not a side you plate in a ramekin.