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Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.
Photograph by Marcus Nilsson
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By Redorangelady
garden city, KS
on July 06, 2010
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OUT OF THIS WORLD ! THANKS ...WE'LL ALWAYS BROWN IN BUTTER
By tas2275_2170073
Wappingers Fall...
on March 17, 2010
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You just have to increase the cooking time according to your package directions. We loved it!
By techasylum2002_...
Oglesby, IL
on March 13, 2010
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So simple and tasty. I think this is the way I will make rice for everything from now one. Was great with the etouffee. Good enough to just eat on it's on.
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