Butter Baked Rice

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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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    done.

* Per serving · 4 servings · Values may vary.