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    You are in: Home / Recipes / Butter Baked Rice (Oamc) Recipe
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    Butter Baked Rice (Oamc)

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on May 12, 2006

      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!

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    • on August 14, 2010

      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.

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    • on February 05, 2009

      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?

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    • on December 10, 2007

      This was fabulous. I made it last week on a night that I had the oven on anyway, then served some the next night with #255560 Beef and Broccoli. Top notch. So nice to have it ready to go.

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    • on March 05, 2007

      loved this and so easy

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    • on October 05, 2005

      I made with Beef boullion and brown rice and just cooked an extra ten minutes. Delicious! Very easy to change according to tastes. Thanks!

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    • on September 25, 2005

      Another winner, Pamela. I made my second double batch last night in 2 weeks. I used a little less butter. I used only the salt and garlic and added onion powder (DS won't eat green stuff). I froze in 1 cup containers, and nuked in the container with 1 T of water for a couple of minutes without thawing. It has really come in handy with unexpected houseguests fleeing Hurricane Rita. Perfect every time! Thank you, thank you.

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    • on May 15, 2005

      I made this to try before I make it to freeze first. This was good but needed something more, I think next time I wil add minced garlic instead of garlic powder and maybe some onion too. Thanks for a simple and easy recipe.

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    • on May 06, 2005

      DELICIOUS rice! I made as directed but added in some pepper, and cut down the butter by a couple of tbsps. it baked out beautifully, light and fluffy, I don't think I would freeze this, but I would most definately make it again for a side dish. thanks for a great recipe!

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    Nutritional Facts for Butter Baked Rice (Oamc)

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 350.1
     
    Calories from Fat 153
    43%
    Total Fat 17.0 g
    26%
    Saturated Fat 10.1 g
    50%
    Cholesterol 44.2 mg
    14%
    Sodium 864.8 mg
    36%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.1 g
    8%
    Protein 6.6 g
    13%
    Detailed Nutrition Values About Nutrition Info
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