Dry Rabbit Rice with Homemade Stock
Dry rice for 4, with browned rabbit, an onion and tomato sofrito, and homemade stock.
The rabbit is browned first and finishes cooking with the rice. Use a wide, shallow casserole or paella pan to create an even layer of rice and allow the stock to be absorbed during cooking.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
White wine
-
Milk and milk products
White wine
-
Sulphur dioxide and sulphites
White wine
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Extra-virgin olive oil, Jointed rabbit, Fresh rosemary, Salt, Onion, Tomato, Ñora pepper flesh, Saffron, Ground black pepper, Garlic, Homemade meat, chicken, or vegetable stock, Bomba rice.
Method
- 01
Brown the rabbit
Heat the oil in a wide, shallow casserole or paella pan over medium heat. Add the rabbit, rosemary, and 1/2 teaspoon salt; brown the rabbit on all sides. Remove and set aside.
Ready to continue when: The rabbit is browned on all sides.
- 02
Make the sofrito
In the same pan, cook the onion and peeled, small-diced tomato until the onion is soft. Add the ñora pepper flesh, saffron, black pepper, and remaining 1/2 teaspoon salt; cook until the ñora pepper flesh is incorporated.
Ready to continue when: The onion is soft and the ñora pepper flesh has been incorporated into the sofrito.
- 03
Add the stock
Add the white wine and cook until the alcohol has evaporated. Return the rabbit to the pan, place the head of garlic in the centre, and cover with 750 ml hot stock. Bring to a boil.
Ready to continue when: The wine alcohol has evaporated and the stock is boiling.
- 04
Cook the rice
Add the rice and the remaining 250 ml hot stock. When it reaches a vigorous boil, reduce to medium heat and cook without stirring; gently shake the pan from time to time.
Ready to continue when: The rice is cooked and the stock has almost completely evaporated or been absorbed.
20 min - 05
Rest and serve
Remove the pan from the heat and let the rice rest before serving it hot.
Ready to continue when: The rice has rested for 5 minutes and is ready to serve.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- El debate sobre recalentar arroz cocido: qué dicen los expertos - Infobae www.infobae.com/america/ciencia-america/2025/11/16/el-debate-sobre-recalentar-arroz-cocido-q…
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State: Published after documentary validation; no “Tested” label is shown.