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Butter Baked Rice


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  • 2 C Long grain Rice
  • 2/3 C Butter
  • 1/4 t Garlic Salt
  • 2 cans Chicken Broth
  • 4 T Parsley, snipped
  • 1/2 C Toasted Slivered Almonds (opt.)


Servings 8
Preparation time 15mins
Cooking time 60mins


Step 1

1.Melt butter in skillet. Add rice and cook over medium heat until butter is absorbed. (5 minutes)

2.Turn into 2 quart casserole. Sprinkle with garlic salt and pour broth over.

3.Bake covered, 325 degrees for 45 minutes.

4.Add parsley and fluff with a fork. Sprinkle with almonds and bake uncovered 10 minutes longer.


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