This is just a basic recipe, and there's plenty of ways to improvise and be creative with it. Add some fresh sauteed lobster mushrooms on top, or a few sauteed shrimp. It will be a great compliment to fish and vegetarian entrees, or as a simple side dish all by itself. Leftover rice is great formed into cakes with some scallions, leftover meat or cheese and fried kind of like Italians do with leftover risotto to make arancini.
1.75cupschicken or vegetable stockpreferably homemade
1/4cupfinely ground lobster mushrooms
4tablespoonsunsalted butter or lard
1dried or fresh bay leaf
1teaspoonfresh chopped thyme
In a small one quart sauce pan on medium heat, melt the butter or lard, then add the rice and cook, stirring occasionally for roughly ten minutes, or until the rice is golden and caramelized.
Add the garlic, powdered lobster mushrooms, herbs and salt and stir to coat with the fat, then cook for a few minutes more just to cook off the raw flavor of the garlic. Add stock and bring the mixture to a simmer, then turn the heat down to the lowest possible setting and cook for roughly 15 minutes, then turn off the heat and allow to rest for another 5 minutes. Discard the bay leaf.
From here the rice can be fluffed with a for and served, or refrigerated and gently re-heated, although it's best fresh.