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Preheat oven to 325.
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Soak rice in 2 cups of the boiling water for 30 minutes.
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Drain and rinse.
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Try to remove as much of the water as you can by gently pressing it or dabbing with a paper towel.
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Then in a large skillet, melt the butter over a medium low heat.
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Stir in the rice and keep stirring gently until all the butter is absorbed.
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This should take about 8 to 9 minutes.
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Add the butter rice to a 2 Qt casserole.
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Add the heated chicken stock pouring over the rice.
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Add garlic seasoning, red pepper flakes and sprinkle the parsley on top, stir.
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Cover tightly and bake at 325 degrees for 45 minutes to an hour.
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Chefs Note: You can substitute the heated chicken stock with the same quantity of heated water if you prefer or other stock to change-up the flavor.
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If water is substituted for stock, I recommend adding a 1/2 T of seasoning blend, 21 Seasoning Salute from Trader Joes is excellent.
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And if you should have any leftovers, throw it into a pan with chopped veggies, a shot of soy sauce and make a quick fried rice.
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See my 1/6/2015 post for Arrancini using the leftover Butter Baked Rice for an easy appetizer, side or vegetarian main dish!
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Share this:.
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done.
