|Butter||1⁄2 Cup (8 tbs)|
|Boiling stock/Water with bouillon cubes||2 1⁄4 Cup (36 tbs)|
|Raw rice||1 Cup (16 tbs)|
Melt butter in a heavy casserole.
Add rice and saute, stirring, over medium heat for 3 minutes or until butter is bubbly.
Add boiling stock and salt and stir.
Cover casserole and simmer, without stirring, for about 20 minutes, or until rice has absorbed all the liquid.
A linen towel may be placed over the casserole after rice is cooked to absorb the excess moisture.
Replace cover and allow casserole to stand a little longer.
Serve hot and decorate with fresh rosemary
Serving size: Complete recipe
Calories 1564 Calories from Fat 850
% Daily Value*
Total Fat 97 g148.8%
Saturated Fat 59.2 g295.9%
Trans Fat 0 g
Cholesterol 247.3 mg82.4%
Sodium 1244.2 mg51.8%
Total Carbohydrates 147 g48.9%
Dietary Fiber 0 g
Sugars 0.1 g
Protein 25 g50.8%
Vitamin A 56.9% Vitamin C 0.9%
Calcium 6% Iron 8.7%
*Based on a 2000 Calorie diet