Rice And Gravy Recipe
Make Rice And Gravy Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Gravy
Method
Rice
- 1
Rinse the rice
Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear to remove excess starch. Shake off excess water.
- 2
Bring water to a boil
In a medium saucepan, combine 3 cups water, 1 tsp kosher salt, and 1 tbs unsalted butter. Bring to a rolling boil over high heat.
- 3
Cook the rice
Add the rinsed rice to the boiling water, stir once to separate, then reduce heat to low, cover tightly with a lid, and simmer gently for 18 minutes without lifting the lid.
- 4
Gravy
- 5
Prepare pan and aromatics
Heat a 10-12 inch skillet over medium heat. Add 3 tbs unsalted butter and 2 tbs beef drippings (if using). When the butter is melted and hot, add the diced onion. Cook, stirring occasionally, until the onion is softened and beginning to brown, about 6–8 minutes.
- 6
Add garlic
Stir in the 2 minced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to let it burn.
- 7
Make the roux
Sprinkle the 3 tbs all-purpose flour evenly over the onion mixture. Stir constantly with a wooden spoon or whisk to combine and cook the flour for 2–3 minutes until it turns a light golden brown and loses its raw flour smell. This cooked flour (roux) will thicken the gravy.
- 8
Gradually add broth
Slowly pour in the 2 cups beef broth while whisking continuously to prevent lumps. Continue whisking until the mixture is smooth. Bring the gravy to a gentle simmer.
- 9
Season and simmer
Stir in 1 tsp Worcestershire sauce, 1 tsp soy sauce, 0.5 tsp black pepper, and 0.75 tsp kosher salt. Reduce heat to medium-low and simmer, stirring occasionally, until the gravy thickens to a saucy consistency, about 5–7 minutes. If gravy becomes too thick, whisk in up to 2 tbs additional broth or water to reach desired consistency.
- 10
Adjust seasoning and finish
Taste and adjust salt and pepper as needed. If you prefer a smoother gravy, strain through a fine-mesh sieve into a clean saucepan. Keep warm until ready to serve. Stir in chopped parsley (1 tbs) if using, just before serving for color.
- 11
Serve
Spoon a generous portion of the hot gravy over bowls or plates of the fluffed rice. Serve immediately as a side.
