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Servings 50 simple work for the masses. 21
cups boiling water 16 tablespoons butter (2 sticks) 14 cups long grain rice, rinsed and drained 5 teaspoons
salt
* Heat water, butter in large stock pot to boiling.
(Liquid can be seasoned to a broth consistency, if desired.) NOTE: I use Minors brand chicken stock. * Put rice and salt
in 6 in. full steamtable pan and heat in 325° oven for about 5 Minutes. * Carefully pour hot liquid into rice and
salt. Stir completely to coat all rice. * Cover with foil and return to oven for 30-35 minutes without peeking. *
When time is up, carefully check to see if liquid is absorbed and rice is tender. * Remove from oven and fluff with fork
and serve.
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- Heat water, margarine or butter in large stock pot to boiling (liquid
can be seasoned to a broth consistency, if desired).
- Put rice and salt in serving pan and heat in 325° oven for 5 minutes.
- Carefully pour hot liquid into rice and salt.
- Cover with foil and return to oven for 30 -35 minutes without peeking.
- Check to see if liquid is absorbed and rice is tender. Remove from oven,
fluff with fork, and serve.
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Cookin' for Christ Ministry * Titusville, Fl 32780
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