Champagne Rice

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  • 2 cups chicken broth
  • 1 cup champagne
  • 7 cups water
  • 1/2 pound (2 sticks) butter (not margarine)
  • 1 (36 ounce) box natural rice pilaf


  1. Put chicken broth, champagne, water and butter in a large soup pot. Bring to a boil over high heat.
  2. Stir in rice and dry seasoning packet (from package). Return to boiling, stirring occasionally.
  3. Reduce heat to simmering.
  4. Cover pot and cook 30 minutes or until done. Check after 15-minute intervals.

Makes 18 servings.