Butter Baked Rice
2 cups water
2 tsp salt
1 cup long grain rice
1/3 cup butter
dash garlic salt
1 can chicken broth, 14 oz. or 2 chicken bouillon cubes dissolved in 1 3/4 cup water
1 Tbsp dried parsley
1/2 cup slivered almonds, toasted
Bring 2 cups of water and 2 tsp salt to boil; pour over the rice in a medium bowl. Let stand for 30 minutes.
Drain water from rice. Rinse rice with cold water; drain well.
Preheat oven to 325 degrees F.
Melt the butter in a skillet.
Add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes.
Turn into a buttered 1 quart casserole; sprinkle with a dash of garlic salt.
Pour the can of broth (or dissolved bouillon) over the rice.
Bake, covered, for 45 minutes. Remove from oven.
Add parsley flakes. Fluff rice with a fork.
Sprinkle the toasted almonds over the rice.
Bake, uncovered, for an additional 10 minutes.
Pairs Well With
This rice dish is an elegant and delicious side dish. There are several steps to this recipe, but for a special meal, it's worth the extra effort.