Yield: 2 cups
Ingredients
- 2 cups of wild and long grain rice (500ml)
- 2 tablespoons of Pernod (30ml)
- 1 tablespoon of salt (15ml)
- 4 cups of chicken stock (1000ml)
Directions
- Place all of the ingredients in a saucepan.
- Bring to a boil.
- Reduce heat, cover and simmer for 10-15 minutes until rice is tender.