Buffalo Rice

This is really good. Be sure to make the rice as Sara directs (you’ll need the extra rice water for her recipe.)

Sara Moulton’s recipe

Makes 4 Servings
Hands-On Time 25 Minutes
Total Preparation Time: 25 Minutes
Suggested accompaniment:
Tossed green salad


  • 1 c long-grain white rice
  • 8 oz boneless skinless chicken breast halves
  • 3 T unsalted butter
  • Kosher Salt
  • 2 T hot sauce
  • 4 oz blue cheese
  • 1 c celery leaves, for garnish


  1. Bring a large pot of salted water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until it is tender. Drain the rice in a strainer, reserving 1 cup of the cooking liquid.
  2. Meanwhile, cut the chicken into ½ inch cubes. Melt the butter in a large skillet over medium heat. Add the chicken and a pinch of salt and cook, stirring occasionally, for 3 to 5 minutes, or until just cooked through. Remove the chicken from the heat, toss with the hot sauce, and set aside in the skillet. Crumble the blue cheese (about 1 cup).
  3. Once the rice has cooked, stir it into the chicken in the skillet along with the reserved 1 cup cooking liquid and the blue cheese. Divide the chicken and rice among 4 serving plates and top with the celery leaves, if using.

    Cook’s Notes (from Sara)

    What kind of blue cheese should you use for this dish? I am a fan of many blue cheeses from the classic Europeans – stilton, gorgonzola, Roquefort, and cabrales – to the American – Maytag and Rogue Creamery, but actually, if you are trying to save a little money, this is a good place to reach for the cheaper generic version you can find at the supermarket. The hot sauce tends to overpower any blue cheese subtlety.

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