Butter Baked Rice Food

GARLIC BUTTER RICE

Steps:

• Melt the butter or margarine in a 10" skillet over med-high heat.
• Add the rice and stir.
• Add the bouillon cube(s) and stir until softened or dissolved.
• I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
• Watch closely so that the rice does not start to brown.
• You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
• Add the water and stir.
• Cover with a lid and bring it to a boil.
• Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
• This comes out better if it is "slow cooked".
• Add the garlic and stir.
• Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
• There may still be some melted butter at the bottom of the skillet, but that is okay.
• Stir well and turn the burner off.
• Let the skillet sit on the burner until you are ready to serve the rice.

GARLIC BUTTER RICE - BAKED

Steps:

• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. It is very important that you do not skip this step.
• Heat margarine in a larger dutch oven with a tight fitting lid. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
• Add water and chicken bullion. Increase heat to medium high, and bring to a boil.
• Cover pan and transfer pan to oven to bake. Bake for 15 minutes, then stir. Bake for another 10 minutes, then add minced garlic and stir. Bake another 5 minutes or until liquid is absorbed and rice is tender.
• Add additional margarine, if it is not buttery enough.

BUTTER BAKED RICE (OAMC)

Steps:

• Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
• Drain and rinse with cold water.
• Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
• Transfer to a greased 1L casserole dish.
• Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
• Add parsley and fluff with a fork.
• Sprinkle with almonds and bake for an additional 5 minutes.
• Cool completely, label and freeze.
• To serve, thaw overnight and reheat.
• Garnish with additional parsley if desired.
• To save time, double or triple recipe and make 2 or 3 meals at once.

BUTTER BAKED RICE

Steps:

• Combine water and salt. Bring to boiling and pour over rice. Let stand 30 minutes.
• Rinse rice with cold water. Drain well.
• Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes.
• Turn into 1 1/2 quart casserole. Sprinkle with garlic salt.
• Pour broth over.
• Bake covered in a 325 degree oven for 45 minutes.
• Add parsley, fluff with fork.
• Bake uncovered 10 minutes longer.

BUTTER FRIED RICE

Steps:

• Cook rice.
• Melt the butter in a wok. Add a little oil to prevent it from burning.
• Add the garlic and stir till it browns. Adjust salt for taste or add some if you are using unsalted butter.
• Add the rice and mix it up.
• Toss for a few minutes. Add pepper for taste and coriander. Turn off the stove and cover rice for a minute.
• Serve. Tastes well with a fragrant curry.