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!
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.
- 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 (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!