Butter Baked Rice (Oamc)

* Pamela *'s Note:

Adapted from "Company's Coming: Make Ahead Meals" by J. Pare. Prep time includes time for rice to soak.

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 3.0 cups

• 1 cup long grain rice
• 1 teaspoon salt
• 1/3 cup butter
• 1 teaspoon garlic powder
• 2 cups chicken stock (or vegetable stock)
• 3 teaspoons parsley
• 1/4 cup slivered almonds (optional)

Directions:

1. Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
2. Drain and rinse with cold water.
3. Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
4. Transfer to a greased 1L casserole dish.
5. Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
6. Add parsley and fluff with a fork.
7. Sprinkle with almonds and bake for an additional 5 minutes.
8. Cool completely, label and freeze.
9. To serve, thaw overnight and reheat.
10. Garnish with additional parsley if desired.
11. To save time, double or triple recipe and make 2 or 3 meals at once.

Reviews

[~Leslie~]

Oh boy, was this delicious! I made it and froze it for a little over a week and it thawed and cooked just great. It stayed moist and flavourful and we all enjoyed it. One change I made was to use brown rice, and I added a 2 1/2 cups of stock as I find brown rice requires a little more liquid for cooking. Thanks for a great addition to my OAMC cookbook!

[FeelinYummy]

This rice was yummy! I left out the almonds because we don't like them but otherwise followed the recipe exactly. I made a double batch and froze most of it into 3 portions. I just pulled one out of the freezer for tonight. I will definitely make this again. Thanks for the recipe.

[didyb]

What good rice! I left out the parsley and almonds to avoid the whining of children. I followed directions as written and do suggest making at least a double batch to freeze some for later. I'm wondering, what is the purpose of soaking the rice first?