INGREDIENTS

INSTRUCTIONS

Spread rice in single layer on 17- by 13-inch jelly roll pan and bake at
350 degrees until lightly toasted, 7 to 10 minutes. Bring water to boil in
deep, heavy-bottomed pot and add salt. Add toasted rice slowly so that
water continues to boil. Stir to be sure no rice is sticking to bottom of
pan, then reduce heat to low, cover and simmer until tender, about 15
minutes. Meanwhile, melt butter in small saucepan over medium heat, tilting
back and forth to keep butter moving as it melts. Watch carefully because
butter will turn light brown in seconds. Remove from heat as soon as it
turns deep tan in color, 2 to 3 minutes. (Do not use saucepan that is black
on the interior because you won't be able to judge butter's color.) Set
aside until rice is cooked. Stir browned butter into cooked rice and serve
hot.
Variation: Add 3 finely chopped green onions, 1 cup finely chopped
watercress leaves, 1/2 cup finely chopped parsley and juice of 1 lemon to
cooked rice and toss to mix well. Taste and add salt if needed. Serve warm.
Yields 4 (1-cup) servings.
Each serving: 270 calories; 562 mg sodium; 31 mg cholesterol; 12 grams fat;
37 grams carbohydrates; 3 grams protein; 0.14 gram fiber
Comments: This dish can be prepared early in the day and reheated in the
oven when ready to serve.
Recipe Source: Los Angeles Times - 04-14-1999
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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