1. Heat the oven to 350 F. 2. Over medium heat in an ovenproof saucepan with a tight-fitting lid, heat the butter or oil. Add the chopped onion and garlic and cook until soft and translucent, 3 to 5 minutes. Add the rice and stir until well coated. 3. Add the water or stock. Add the bay leaves and season with salt and pepper. Bring the mixture to a boil over high heat. 4. Cover and place in the heated oven and cook for 17 minutes. Remove the bay leaves and fluff with a fork. Taste and adjust for seasoning. (You can also add a couple of tablespoons of fresh chopped parsley for added flavor.) Notes: This is a no-fail method of cooking rice. I have always said that learning this method alone was worth the cost of culinary school! The basic formula remains the same, 1 cup of rice to 1 1/2 cups of liquid, and always, 17 minutes exactly. ? 1998 Lifetime Entertainment Services. All rights reserved. MC formatted using MC buster by Barb at PK Recipe by: Virginia Willis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4|
|Calories from Fat: 44 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 7.6mg||2 %|
|Sodium 610.4mg||21 %|
|Potassium 192.4mg||5 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 48.7g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 271
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