Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, and makes great demands on the palate, and needs enthusiasm and a great love of food to bring it to life. ~ Georges Blanc
John makes all the rice in our family. Here is his recipe for Rice Amandine (I had to write this down as he was doing it as he very rarely uses recipes!):
2 Tablespoons of butter
1/4 cup slivered almonds
1 cup white rice (he also makes this with brown rice)
2 Cups chicken broth
In a medium sauce pan, toast the almonds in the butter, add rice and water then bring to a boil. Lower the temperature, and allow rice to simmer for 20 minutes. Remove from heat, and let sit for 5 minutes before
fluffing and serving.