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Butter Baked Rice

Russ Myers


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.

★★★★★ 2 votes
6 / 7
1 Hr 15 Min


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2 tsp
2 c
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

How to Make Butter Baked Rice


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

Printable Recipe Card

About Butter Baked Rice

Main Ingredient: Rice/Grains
Regional Style: American

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