Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

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

Ingredients Nutrition


  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.
Most Helpful

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!

~Leslie~ May 12, 2006

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?

didyb February 05, 2009