I go down in history as the worst rice cooker in the universe. That’s right — THE WORST. If you are too, this post will help!

Simple Rice

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! One thing  I couldn’t cook, however, was rice.  Crazy!

This recipe was a mainstay because I packaged it in zipper bags–2 servings in 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 rice.



Simple Rice -- the easiest EVER! Perfect Every Time!
Prep time
Cook time
Total time
Serves: 4 cups
  • 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
  1. 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.
  2. 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.
  3. 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 (love Zaycon!), 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 it plain if you want it for sweet dishes like rice pudding. You can use brown rice but you may need to adjust liquid and cooking times.

This freezes beautifully!

Author: Becky

Thanks for hanging with me today! If you want to chat more or have any questions at all (except for 'What is the meaning of life?'), catch me over on Facebook or Pinterest and we'll set a spell!

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4 thoughts on “Simple Rice — the easiest EVER! Perfect Every Time!

  1. 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!

    Posted on January 21, 2012 at 2:33 PM
    1. 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!

      Posted on January 21, 2012 at 5:32 PM
      1. 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)

        Posted on March 8, 2012 at 9:32 PM
    2. 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!

      Posted on March 9, 2012 at 5:25 AM