Yield: 4 Servings
|3 tablespoons||Butter (up to 4)|
|1½ cup||Raw long-grain white rice|
|\N \N||Salt and white pepper|
|3½ cup||Hot chicken stock|
In a saucepan, heat butter over Medium heat. Add rice and saute until transparent, stirring constantly. Be careful not to brown. Transfer to a buttered baking dish and add salt and pepper to taste. Add hot chicken stock and stir. Bake, covered, in a preheated, 350 F. onven for 40 minutes, or until the rice is tender and all liquid has been absorbed. Remove from oven, uncover and drape with a dry towel for 10 minutes. Serve warm. Serves 4. MC formatting by bobbi744@...
NOTES : Wonderful flavor and texture! Recipe by: Opaa! Greek Cooking, Detroit Style, by George J. Gekas Posted to MC-Recipe Digest V1 #809 by Roberta Banghart <bobbi744@...> on Sep 26, 1997