"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Butter-Baked Rice Recipe

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This recipe for Butter-Baked Rice, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Monday, December 29, 2008

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 325
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 325 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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