James Yuells (Wayne State University)
Ca. 6 cups vegetable stock
1 cup rice
2 tbsp butter
2-4 dried chili peppers
Seed and crush the chili peppers. If you don't the rice will be very spicy. Melt the butter and toast the rice just until it starts to brown. I use lots of garlic and onions when I make my stock. If you don't, you might want to fry some with the rice. Add about a half cup of veggi stock and the chili peppers to the rice while stirring. When the stock is absorbed, add more stock (about a half cup). Keep adding stock and stirring until the rice is as soft as you like it.