Baked Rice

From: Ang11002

On Jan 6, 2008

I made this as directed last night for the family and my mom flipped over it. She loved this recipe! My only (tiny) complaint was the rice was a bit too wet for me but the taste was absolutely there. Everyone enjoyed it, even my 5 yr old and he normally hates rice! Thanks for another winner Lorac

From: Leslie in Texas

On Feb 19, 2007

This is very good-I made it as a side to our roasted chicken last night. It goes together very easily and I liked the fact that I had all the ingredients in my pantry! Thanks for posting this, Lorac!

From: Claire #3

On Apr 1, 2002

I'm giving this recipe 5 stars because it is such an EASY, great way to make rice. However, I have to note that the rice only took 30 minutes to cook — not an hour. An hour sounded way to long to me, so I checked some other baked rice recipes and noticed they were baked 30 minutes. Sure enough, this rice was perfect at 30 minutes. I also used only 1 tablespoon of butter, though I doubt that affected the cooking time. My advice is to turn on your oven light and take a look after 30 minutes.

From: Steve_G

On Apr 2, 2002

What a terrific way to do rice and keep a burner clear for those times when you just don't have any extra space. We ate it all up! --- I used the mushroom "juice" and home made chicken stock in lieu of the water and bullion then threw a couple minced cloves of garlic in with the onions for the last minute or two. I poured the stock into the pan with the onions to deglaze and get every last bit of the flavor out of the pan.