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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I got this recipe from a fund raising cookbook sold at my son's school probably 20 years ago, and my kids really loved this rice. Ingredients:
1 1/2 cups water |
1 1/4 cups long grain rice |
1 dash garlic salt |
finely snipped parsley |
2 1/2 teaspoons salt |
1/2 cup butter |
2 1/4 cups chicken broth |
Directions:
1. Combine water and salt. Bring to boiling and pour over rice. Let stand 30 minutes.
2. Rinse rice with cold water. Drain well.
3. Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes.
4. Turn into 1 1/2 quart casserole. Sprinkle with garlic salt.
5. Pour broth over.
6. Bake covered in a 325 degree oven for 45 minutes.
7. Add parsley, fluff with fork.
8. Bake uncovered 10 minutes longer.
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