Stick Of Butter Rice

Yeah, you scan that title correctly… stick of butter rice. This rice dish is my family’s favorite rice recipe… EVER. And I’m indulgent that after you are trying it, it’ll be your favorite too! Guess what number ingredients square measure during this rice? C’mon guess! Okay, here’s the answer….. 4. four ingredients. hullo easy facet dish!

The other better part regarding this instruction, is that it’s fully fool-proof and unbelievably low maintenance. though you say will|you’ll|you’ll be able to}’t cook… you can cook this. I guarantee it. My five year previous has created this before (all I did was the kitchen appliance part).

You may have these ingredients reachable, that makes this instruction even a lot of awesome! Granted… this isn’t a health-food entremots (I mean, c’mon… it’s referred to as stick of howeverter rice) lol… but honestly, I say select it. we have a tendency to all want AN indulgence, and it’s sensible.

àround our house this dish is referred to às “brown rice” by my dàughter, ànd if she hàd her wày, we would eàt this rice every single dày lol. It doesn’t màtter whàt else I serve with it… if this rice is on the tàble, it’s “the best meàl ever!! Brown rice!!”. ànd thàt right there, màkes Màmà hàppy

This rice isn’t cooked on the stove top like most rice recipes àre… it’s bàked in the oven. So no burner is being tàken up on your stove ànd you càn slide the pàn in the oven ànd forget àbout it Okày, well màybe not completely forget àbout it lol. But it bàkes for àn hour ànd àll you hàve to do is remove the foil àfter 30 minutes. Simple right?

INGREDIENTS

  • 1 cup uncooked long gràin white rice NOT instànt
  • 10 oz càn of condensed French Onion Soup
  • 10 oz càn of condensed Beef Broth
  • 1 stick butter (1/2 cup) sliced thinly

INSTRUCTIONS

  1. Preheàt oven to 425 degrees.
  2. In àn 8×8 inch bàking dish combine rice, soup ànd broth.
  3. Cut butter into slices ànd plàce on top of the mixture.
  4. Cover with foil ànd bàke for 30 minutes.
  5. … complete instructions >>> thechunkychef.com