Long grain rice from the Roman pot

Ingredients for 4 servings:

• 1 cup rice (long grain rice)
• 1 shallot(s)
• 350 ml broth (vegetable stock or beef or chicken stock depending on the side dish)
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Place the rice in a sieve and rinse thoroughly under hot running water until the water runs clear. Finely dice the shallot and cook in the olive oil, then add the rice and sauté over very low heat until translucent; it shouldn’t brown. Place the rice in a well-watered earthenware pot and pour in the broth. The broth should be about a finger’s height above the rice. Place the earthenware pot in a preheated oven (180-200°C) and cook for about 35 minutes. Done! The rice will be incredibly grainy and have a bite—but it’s by no means hard. The broth and shallot give it a certain flavor… depending on the dish, I also add parsley or other herbs. If the rice is served as a side dish with fish, you can of course also use a mixture of fish stock and white wine. For meat dishes, vegetable broth works just as well as a strong beef stock.