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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe came from an old Gourmet magazine (can't recall the year). I never had good luck with rice and always ended up using instant (awful stuff). Anyway, after trying many more baked rice recipes I still go back to this one. Makes a lot and am not sure of the number of servings so only guessing. It can be halved (which I do) and seasonings can also be added to taste. Good luck. Ingredients:
1/2 cup onion, minced |
6 tablespoons butter |
3 cups long grain rice |
4 3/4 cups chicken stock or 4 3/4 cups water |
salt (optional) |
Directions:
1. Saute onion in butter until wilted.
2. Add rice and saute until translucent (do not brown).
3. Add stock, bring to a boil, stirring.
4. Bake at 350 covered.
5. 20-25 minutes.
6. It is best if you use a straight sided casserole.
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