- Baked
Rice:
- 1 c rice (long
grain rice)
- 2 T
butter
- 1 t
salt
- 2 ¼ c
water
- Cover Bake 350 1
hour
long grain
rice
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- Rosemary
Rice
- 1 C rice (long
grain rice)
- 1 t
salt
- ½ t crushed
rosemary
- 1 T
butter
- 2 ½ c
boiling water
- 325 1
hour
- Top w/
parsley
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- Herbed
Rice (seasoned rice) side
dish
- Saute:
- 2 T
Margerine
- 2 c rice (short
grain rice)
- 1/2 c minced
onion
- Add:
- 2 ½ C water
(Depends on what type of rice you
use)
- 2 t
rosemary
- 1 t
marjoram
- 1 t
savory
- 4 t broth
powder
- Cover Bring to a
Boil
- Reduce to a
Simmer 25 minutes
|
- Seasoned
rice (8 servings)
- 3 ¾ c
water
- 3 c rice (short
grain rice)
- 2 T minced
onion
- 1 t
garlic
- 1 T vegi
broth
- ¼ t
pepper
- 3 T
parsley
- 1 t
thyme
- 2 bay
leaves
- ¼ c butter
(optinal)
- Cover Boil
simmer 25 min
|
- Fondue
Rice
- Saute:
- 2 T
butter
- ¼ c
onion
- 1 c rice (long
grain rice)
- Add:
- 2 c
water
- 2 t broth
powder
- 4oz can
mushrooms
- 1 t
parsley
- Cover Boil
simmer 25 min
|
- Herbed
Rice with thyme
- Saute:
- 3 T
Margerine
- 2 c rice (short
grain rice)
- 1 minced
onion
- Add:
- 2 ½ C
water
- 1½ t
basil
- 1½ t
marjoram
- 1½ t
thyme
- 4 t broth
powder
- Cover Bring to a
Boil
- Reduce to a
Simmer 25 minutes
|
|
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TIPS
Different rice will have different
results.
If a recipe calls for 1 part rice 1 1/4
parts water it is short grain.
Long grain calls for 1 part rice 2 parts
water, or more.
Adjust water depending on what rice you
have
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