Butter Baked Rice

Russ Myers

By
@Beegee1947

Since there are over 40,000 varieties of rice in the world, one would be hard put to claim that Basmati is one of the very best. But this long-grained rice from India has many fans–perhaps on account of two of its characteristic features: an attractive fragrance and the fact that its cooked grains do not stick together.


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Comments:

Serves:

6 / 7

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

2 tsp
salt
2 c
water
1 c
long grain rice
1/3 c
butter ( or margarine )
1 dash(es)
garlic salt
13 3/4 oz
can chicken broth or 2 chicken bouillon cubes dissolved in 1 3/4 cups boiling water
finely snipped parsley
1/4 c
toasted slivered almonds

Directions Step-By-Step

1
Combine salt and water; bring to boiling and pour over rice.
Let stand 30 minutes.
Rinse with cold water; drain well.
2
Melt butter in skillet.
Add rice and cook over medium heat, stirring frequently, till butter is almost absorbed, about 5 minutes
3
Turn into 1 quart casserole dish; sprinkle with garlic salt.
Pour broth over.
4
Bake, covered, at 325 F for 45 minutes.
Add parsley; fluff with fork.
Sprinkle with almonds.
Bake, uncovered, 10 minutes longer.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American