 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is my favorite way of making rice! It comes out perfect every time, and I'm not lying when I say that I normally can't cook rice at all. It has a wonderful flavor and the rice comes out superfluffy! Ingredients:
2 tsp salt |
2 cups water |
1 cup long-grain rice |
1/4 cup butter |
14 oz. can chicken broth |
1/2 tsp garlic salt |
1/2 tsp garlic powder |
1 tbsp finely snipped parsley |
Directions:
1. Mix salt and water bring to boil. Pour water over rice and let stand for 1/2 hour. Rinse rice with cold water; drain well.
2. Melt butter in skillet; add rice and cook over medium heat until butter is almost absorbed (about 5 minutes).
3. Spread rice into a 1 quart casserole; sprinkle with garlic salt and garlic powder. Pour chicken broth over rice. Cover tightly; bake at 325˚F degrees for 45 to 50 minutes. Add parsley and fluff with a fork. Bake uncovered 10 to 15 more minutes.
4. NOTE: This can be made a day ahead. Prepare every thing as directed; refrigerate. When time to bake just add 10 minutes to time.
|
|