Rice Mold

Ingredients

• 1 1/2 cups water or chicken broth
• 3/4 cup long grain rice or brown rice
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil, thyme, or oregano, crushed (optional)

Instructions

1. In a saucepan combine water or broth, rice, and salt. If desired, add herb. Bring to boiling; reduce heat. Cover and simmer about 15 minutes for long grain rice (35 minutes for brown rice) or till rice is tender and liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes.
2. Press hot rice into a buttered 3-cup mold or bowl. Unmold at once.
3. Parsley Rice Mold: Prepare as above, except stir 1/4 cup snipped parsley into cooked rice. Omit herb.
4. Confetti Rice Mold: Prepare as above, except stir in 1/2 cup frozen mixed vegetables and 1/4 teaspoon dried dillweed with the uncooked long grain rice. Omit herb. (Or, for brown rice, stir in vegetables and dillweed after 20 minutes cooking. Return to boiling. Reduce heat and continue as above.)
5. Peppery Rice Mold: Prepare as above, except stir in one 4-ounce can diced green chili peppers, drained, and 1/8 teaspoon ground red pepper with the uncooked rice. Omit herb.