Paprika Rice

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup uncooked long-grain rice
  • 2 cups water
  • 2 tablespoons butter
  • 2 cups Chicken Stock
  • ½ teaspoon salt
  • teaspoons paprika
  • ¼ teaspoon freshly ground black pepper


    1. Soak the rice in the water for thirty minutes.

    2. Drain the rice and sauté in the butter in a saucepan until rice is dry and begins to stick to the bottom of the pan. Add the stock, salt, paprika and pepper. Stir only until well blended. Cover, bring to a boil, and cook for twelve to fifteen minutes, or until rice is almost tender.

    3. Remove rice from heat and let stand, covered, until ready to serve. The rice will absorb all the stock.