Champagne Rice Food

BUTTERED WINE RICE

Steps:

• Heat butter in a pan, add onion and cook gently until onion is tender and lightly golden.
• Add rice and stir for 3 minutes.
• Add 1 cup of hot chicken stock to pan and stir until almost completely dissolved.
• Add remaining stock & wine, bring to the boil, reduce heat & simmer gently for approximately 10 mins until rice is tender.
• Season with salt & pepper & serve.

CHAMPAGNE CHICKEN

Steps:

• Pound chicken breasts to even thickness. Sprinkle with 1/2T lemon juice and pepper to your liking.
• Melt 2T butter and olive oil. Saute chicken. About 2 minute on each side until nicely browned. Remove from pan.
• In the same pan, melt 2T butter and saute shallots until translucent. Add garlic, scraping up brown bits from bottom of pan.
• Pur in chicken stock, champagne and remainder lemon juice. Bring to a boil and reduce to thin glaze. Add cream and boil for 6 minute until thick.
• Return chicken to pan and heat through. Sprinkle with chopped chives.
• Serve with white rice, wild rice or spinach fettecini.

RICE WINE RECIPE / HOMEMADE FERMENTED RICE WINE

Steps:

• Wash and rinse rice and black raisins and keep it aside.
• Take a clean big ceramic jar or a glass jar. Add in all ingredients, rice, raisins, sugar followed by water. Stir it well with a wooden ladle.
• Next add in yeast and lemon juice and mix well.
• Cover the jar with its lid.
• Everyday stir it well for 2 minutes in morning and evening.
• Do it for the next eighteen days.
• On the 19th day open the jar and filter it (you can use a muslin cloth, I didn't use) to a clean big bowl.
• Wash the jar and allow it for pat drying.
• Transfer the filtered content to the jar back and close the lid. Keep it for another week.
• You can see the colour changing from the next day onwards.
• After the said period, transfer it to clean bottles and you can start using it.
• The rice wine is ready to serve.