A basic steamed rice for gumbo dishes

If you are making the gumbo for appetizer servings, make a 1/3 recipe. If you make this ahead, leave out the bell peppers, since they sour quickly.


(makes 6 cups)


  1. Preheat the oven to
  2. Combine all the ingredients in a 5 x 9inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes.


You can use the rice right away, or leave it in the oven to stay warm for a couple of hours. If you save it longer than that, reheat in the top of a double boiler or stir it in a skillet with a little butter.


Difficulty: easy.
Time: 5 minutes preparation, 70 minutes cooking.
Precision: measure the ingredients.


Vicki O'Day 
Hewlett-Packard Laboratories, Palo Alto, CA 
Recipe last modified: 26 Feb 86

Original header

From: oday@hplabs (Vicki O'Day)
Subject: RECIPE: Gumbo-style rice
Date: 21 Mar 86 05:33:56 GMT
Organization: Hewlett-Packard Labs, Palo Alto CA
Approved: reid@glacier.ARPA

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