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Emily’s Rice

​Our neighborhood matriarch, Denice, makes the BEST rice! I finally asked her for the recipe. It’s perfect with any bean or gumbo- or just as a side! Emily is the wife of New Orleans Chef, Alon Shaya.

  • 1/2 cup canola oil

  • 1 large yellow onion, diced

  • 1/4 cup unsalted butter, softened

  • 1 bay leaf

  • 2 teaspoons kosher salt

  • 2 cups uncooked jasmine rice

  • 3 cups chicken broth or water

    *Note* Denice uses 2 TBS of butter and 1/4 cup olive oil

    1. For Emily's Rice: Heat oil in a saucepan over medium-high. Add onion, butter, bay leaf, and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.

    2. Add rice, and stir well. Stir in chicken broth, and bring mixture to a boil. Reduce heat to low; cover and cook 15 minutes.

    3. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork.

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