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Simple Rice — the easiest EVER!

Simple Rice — the easiest EVER!

I go down in history as the worst rice cooker in the universe. That’s right — THE WORST.

When we owned our business (or it owned us, as it were) I had to find ways to make mealtimes easier, so I turned to OAMC – Once A Month Cooking. You can call it Feeding the Freezer, Freezer Cooking, Bulk Cooking — a name is a name. The result, though, is the same. Easier meals and less clean up time! Sounded like a match made in Heaven to me — and it is!

This recipe was a mainstay because I packaged it in zipper bags–2 servings to a bag. That made it easier to control the amount depending on who showed up for dinner. It’s easy to make up several pans at a time, too, so it makes good use of all that oven heat.

It’s easy-peasy.


Simple Rice

makes about 3 cups (4 servings)

  • 1 cup of rice (white, long grain, NOT instant)
  • 1 teaspoon salt
  • 6 tablespoons butter (unsalted, — if you use salted you’ll want to decrease the salt a bit)
  • 1 teaspoon garlic powder
  • 2 cups chicken broth (beef broth or vegetable broth if you prefer)
  • 1 tablespoon dried parsley


Put the rice and salt (if using) into a bowl and cover with boiling water. Let sit for 30 minutes, then drain and rinse with cold water and drain again.

Melt the butter in a frying pan, add rice and saute for about 5 minutes or until it’s looking golden. Keep stirring the whole time and let it absorb most of the butter.

Transfer the rice to a 1.5 qt baking dish (I use a 8 by 8 pan). Combine the broth and garlic powder, then pour over the rice. Cover with a lid or aluminum foil and bake at 350 for 50 to 60 minutes. Uncover, add parsley and fluff the rice with a fork.


I like to poach chicken breasts in stock, cut into chunks and freeze. I’ll grab a bag of chicken, some frozen peas and some diced onion and start that sauteing in a pan, then add a bag of rice and get it all warmed up to make Chicken Fried Rice.

You can make this with just rice, salt, and water (omit butter, garlic and parsley as well as the frying pan instructions) to make plain rice that you might want for sweet dishes like rice pudding. You can use brown rice but you may need to adjust liquid and cooking times.

This freezes beautifully!

About the author: Misplaced Delawarean, Mom and Mommom – after retiring to Florida in 2006, these days she hails from Central Texas where she and her husband relocated to be close to their only grandchild – Baby Danger. Loves crafting, sewing, reading and is just trying to keep it together!

{ 4 comments… add one }
  • Pat Moon January 21, 2012, 2:33 PM

    Becky, great idea on the rice. Have you tried it with brown rice? I believe it would work, just might have to cook it longer! I am for quick, easy, meals with easy cleanup. Thanks for sharing!

    • Simple and Sane January 21, 2012, 5:32 PM

      I’ve never tried it with brown rice, Pat, but I’m sure it would be great! Stir in some slivered almonds to compliment the nuttier taste of the brown rice — so many spices would be great and completely change the flavor of the dish. My favorite meals are the ones that are made ahead of time!

      • Kubat March 8, 2012, 9:32 PM

        ha! i’ve also stored the whole bag of ttiorlla chips from costco in the freezer. i freeze rice and bread also. other faves to freeze; chunks of getting-too-ripe bananas (to throw into smoothies), baked goods (so we don’t scarf down the whole recipe the day it’s made), nuts so they don’t go rancid, the excess of flavorful things called for in recipes (ie the rest of the chopped spicy pepper, the extra lemon juice or zest, the extra grated ginger, the rest of the tomato paste)

    • Erlinda March 9, 2012, 5:25 AM

      I also store my nuts in the freezer(there are so many cpelas to go with that, but I’ll keep it clean!!) I’ve discovered that I love to just eat them as a snack straight out of the freezer, so it’s like a two-for. Two for the price of one! I got this freezer trick from my friend Jill!

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