butter baked rice

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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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(2 ratings)

yield 6 / 7

cook time 1 Hr 15 Min

method Bake

Ingredients For butter baked rice

2 tsp

salt
2 c

water
1 c

long grain rice
1/3 c

butter ( or margarine )
1 dash

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

How To Make butter baked rice

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.
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