Rice Options - OAMC

This is a list of options for cook-ins and stir-ins. Thanks, Aunt Lucy, for the great tips :).

• Ready In: 20 mins
• Serves: 8
• Yields: 3 cups rice

Ingredients

• Cook-Ins (Options)

• 2  cups chicken broth or 2  cups beef broth
• 2  cups  chicken consomme, diluted as directed on can for the water
• 1  cup  apple juice (for half of the water)
• 1  cup  orange juice (for half of the water)
• 1  cup  pineapple juice (for half of the water)

• Stir-Ins (Options-Per 2-3 cups hot cooked rice)

• 1⁄2 cup  slivered almonds, browned in
• 2  tablespoons butter
• 4  slices bacon (diced crisply fried and drained)
• 1⁄4 cup  browned butter (heated until light brown)
• 1⁄2 cup carrot, shredded, plus
• 2  tablespoons butter, melted
• 2  teaspoons lemon juice, plus
• 2  tablespoons butter, melted
• 1⁄4 cup marmalade, plus
• 2  tablespoons butter, melted
• 2  tablespoons onions, finely chopped, cooked in
• 2  tablespoons butter, until tender
• 2  tablespoons  snipped parsley

Directions

1. Choose a cook-in or water (2 cups per cup of rice) and add with rice, salt (1 teaspoon per cup of rice) and butter or olive oil (2 tablespoons per cup of rice, unless adding a stir-in including butter).
2. Cover and cook for 20 minutes (white rice) or 30 minutes for brown. Then add one of the stir-ins when finished cooking.
3. If desired, freeze leftovers in freezer baggie for up to 6 months.