Jean's Baked Rice

"Another recipe from my handwritten family cookbook, this time from my aunt. She insisted that this recipe be immortalized exactly the way she wrote it out, hence why the directions are so wacky. :) This goes great with almost any main dish, it's so flavorful and savory."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins
Ingredients:
6
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Brown the uncooked rice in the butter on medium to low heat, along with the onions--just until the rice is browned and the onions are soft.
  • Stop to slap the dog out of about six kids and pour out about ten glasses of Kool-Aid.
  • Put the dog out, kill a couple flies and close the door.
  • Back to the rice!
  • Add salt and pepper to the rice and onion mixture, then put it in a casserole dish.
  • Add consomme soup and water, then cover and bake at 350 degrees F for about 45 minutes.
  • It should be fluffy and delicious, not soupy.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was good, but like a previous reviewer, I really question the 3/4 cup butter. I used 2 tablespoons and subbed a can of low sodium chicken broth for the consomme. The rice was simple, with a nice flavor, but a little more sticky than I would like.
     
  2. This is good rice but I think the amount of butter is way too much. I made this using 1/3 cup butter, rather than 3/4 cup, and it still was too much. Next time I'll use maybe 1 T. The butter taste is wonderful of course, but it just made this too rich tasting. I used green onions and in place of the consomme and water I used one 14.5 ounce can of fat-free chicken broth. Tasted wonderful. Thanks for posting this Foxgirl.
     
Advertisement

Tweaks

  1. This was good, but like a previous reviewer, I really question the 3/4 cup butter. I used 2 tablespoons and subbed a can of low sodium chicken broth for the consomme. The rice was simple, with a nice flavor, but a little more sticky than I would like.
     

RECIPE SUBMITTED BY

I'm an amateur foodie who loves to cook, something I only discovered in my mid-twenties. I never felt I had an aptitude for it, but when I started experimenting in the kitchen, I soon found I couldn't stop! Both of my parents cook--my father's background is Pennsylvania Dutch, and he (like his own father before him) makes huge pots of soups and stews that are "vonderful good." My mom is from the Deep South, and brought me up to use the Louisiana "Holy Trinity" of bell peppers, onions and celery in just about everything ( http://en.wikipedia.org/wiki/Holy_trinity_(cuisine) ). I have a very adventurous palate and one of my favourite kinds of food is Middle Eastern. For two years, I kept to a vegetarian diet--I don't anymore, but I still don't eat a great deal of meat, especially if it isn't fish or poultry. UPDATE: I'm back on a largely vegetarian kick, supplemented every now and then by a bit of fish. I've just got a fantastic new blender, also, and I'm making heaps of healthy smoothies at home... all fruit will fall to my whirling blades!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes