181 Boston Rice Bake

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Long grain rice 1⅛ cup 8 oz. 230 grams
Crayfish (lobster) lb. lb. .75 kilo
Mushrooms, thinly sliced 1 cup 2 oz. 60 grams
Lemon juice 1 tbsp. 1 tbsp. 15 milliliters
Chives, chopped 2 tbsp. 2 tbsp. 30 milliliters
Onion 1 small 2 oz. 60 grams
Clarified butter 3 tbsp. oz. 45 milliliters
Bay leaf 1 1 1
Crayfish or lobster stock cups 1 pint 570 milliliters
Parsley 1 sprig 1 sprig 1 sprig
Salt To season To season To season
White pepper To season To season To season


Method of Preparation

Buy a crayfish or lobster which is slightly undercooked—slice the whole body in two lengthways, remove the tail and body flesh (take out the thin blackish tube that runs down the middle of the back)—cut the flesh into ½-inch pieces—make stock from crushed shell—wash rice and dry—slice onion, measure stock, and chop chives—preheat oven to 450°F.

Method of Cookery

  1. Shallow fry onion and rice in clarified butter. Add seasoning and stock.
  2. Combine crayfish with lemon juice and add to rice mixture. Add mushrooms.
  3. Place in oven and bake at 450°F. for 20 minutes.
  4. Dust with chives and serve.