The Cooking Cobb

Roasted Rice

Posted on January 9, 2012. Filed under: Side Dishes |

My mom has been making this recipe for about 50 years.  She made me a family cookbook quite awhile ago and this is one I turn to time and time again.  I’m going to include the original instructions followed by any changes I make.

Ingredients:

• 1 cup white rice
• 3 chicken bullion cubes
• 1/4 cup chopped onion
• 1 tsp celery salt
• 1/4 cup margarine
• 2 1/2 cups water

Spread rice on a cookie sheet.  Roast at 375°, stirring occasionally, until golden brown.  I always put it in a skillet on the stove at medium-low heat and stir until it’s opaque to light brown.  Whichever way you do it be careful not to scorch it.

Combine remaining ingredients and add rice.

Bake at 350° for 30 minutes.  You can also use a steamer or whatever method you use for cooking rice.  I use a microwave with a simmer function.

Here is the finished product.  It has a great flavor and I think the roasting in the oven (or skillet) gives it a nice light texture.

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