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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butter-Baked Rice Recipe

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This recipe for Butter-Baked Rice is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. salt
2 cups water
1 cup long grain white rice
1/3 cup water
Dash garlic salt
Dash Accent
1 (14 oz.) can chicken broth
Finely snipped parsley
1/4 cup toasted slivered almonds
Directions:
Directions:
Preheat over to 325º
Add salt to water; bring to boil and pour over rice. Let stand 30 minutes. Rinse rice with cold water; drain well. Melt butter in skillet. Add rice and cook over med. heat, stirring frequently until butter is almost absorbed, about 5 minutes (Rice should not be browned.) Turn rice into a 1 qt, casserole; sprinkle with garlic salt and Accent. Pour chicken brother over rice Bake covered at 325º for 45 minutes. Add parsley and fluff with a fork. Sprinkle with almonds. Bake uncovered 10 minutes long. Delicious with chicken. Note: 2 chicken bouillon cubes in 1 3/4 cups hot water can be substituted for chicken.
Number Of Servings:
Number Of Servings:
6-7
Personal Notes:
Personal Notes:
This was served at a 1974 Gourmet Dinner. It's very light and has become a favorite of mine.

 

 

 

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