8 Reviews of Butter Baked Rice (Oamc)

From: Gadget_Queen

On Sep 25, 2005

Another winner, Pamela. I made my second double batch last night in 2 weeks. I used a little less butter. I used only the salt and garlic and added onion powder (DS won't eat green stuff). I froze in 1 cup containers, and nuked in the container with 1 T of water for a couple of minutes without thawing. It has really come in handy with unexpected houseguests fleeing Hurricane Rita. Perfect every time! Thank you, thank you.

From: Shari2

On May 15, 2005

I made this to try before I make it to freeze first. This was good but needed something more, I think next time I wil add minced garlic instead of garlic powder and maybe some onion too. Thanks for a simple and easy recipe.

From: kusinera

On May 6, 2005

DELICIOUS rice! I made as directed but added in some pepper, and cut down the butter by a couple of tbsps. it baked out beautifully, light and fluffy, I don't think I would freeze this, but I would most definately make it again for a side dish. thanks for a great recipe!

From: Che~Sara`

On Oct 5, 2005

I made with Beef boullion and brown rice and just cooked an extra ten minutes. Delicious! Very easy to change according to tastes. Thanks!

From: ~Leslie~

On May 12, 2006

Oh boy, was this delicious! I made it and froze it for a little over a week and it thawed and cooked just great. It stayed moist and flavourful and we all enjoyed it. One change I made was to use brown rice, and I added a 2 1/2 cups of stock as I find brown rice requires a little more liquid for cooking. Thanks for a great addition to my OAMC cookbook!

From: alleycatb

On Mar 5, 2007

loved this and so easy

From: Juliet from SA

On Dec 10, 2007

This was fabulous. I made it last week on a night that I had the oven on anyway, then served some the next night with #255560 Beef and Broccoli. Top notch. So nice to have it ready to go.

From: didyb

On Feb 5, 2009

What good rice! I left out the parsley and almonds to avoid the whining of children. I followed directions as written and do suggest making at least a double batch to freeze some for later. I'm wondering, what is the purpose of soaking the rice first?