Oven-Cooked Rice
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 272. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 1/2 cups boiling water
- 1 tablespoon margarine or butter
- 3/4 cup long grain rice or quick-cooking barley
Instructions
- In a 1-quart casserole combine boiling water and margarine or butter; stir till melted. Stir in rice or barley and 1/2 teaspoon salt. Cover; bake in 350° oven about 35 minutes or till tender and liquid is absorbed. Fluff with a fork.
- Oven-Cooked Rice Pilaf: Prepare as above, except substitute boiling chicken broth for the water. Omit salt and stir in 1/4 cup sliced green onion, 1/4 cup chopped celery, and 1/4 cup chopped carrot with uncooked rice or barley.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Solar Rice Cooker" by EBKauai; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/13470115@N08/5002868307. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.