My grandma’s Baked Tasty Rice is the ultimate comfort food. Grandma was the first to acknowledge that she wasn’t a cook- she told me she cooked what she had to in order to have food on the table. In fact, she was 4’11” and only weighed about 100 pounds because she said she ate only because she knew she had to, not because she enjoyed it.
Yeah, I didn’t understand what she was talking about, either.
But there were a few recipes that we all loved of hers. A chicken and rice casserole and her wonderful Christmas cookies come to mind, but mostly everyone loved tasty rice. We requested it at most family gatherings and I’m sure all of us made her write the recipe down so we could make it. And wherever we took it, people always seemed to love it as much as we did.
My cooking has changed over the years and I no longer buy soups in cans that the original recipe called for, so I have adapted the recipe to work with bullion and broth. It’s still “tasty” and is so simple you won’t believe it. If you have a meat dish that needs to bake, put this rice in right next to it and all you have to think of is a salad.
After placing the butter, bullion and rice in a bowl, add the liquid ingredients and do not stir (grandma underlined this on the recipe she gave me) – just cover and place in the oven.
See why we all wanted the recipe?
When you take it out of the oven, you give it a quick stir to distribute the butter and bullion and serve. Mmm…it’s kinda creamy and kinda not and when it hits your mouth it’s hard not to eat too much. Yeah…good luck with that.
Grandma’s Baked Tasty Rice
- 1 Tb. organic bullion (the original recipe always used beef, but chicken works well, too)
- 3 TB. butter, cut into three pieces
- 1/2 tsp. marjoram
- 1 cup long grain white rice*
- 2 cups chicken or beef broth (or water, but broth gives more flavor)
- Place the bullion, butter, marjoram, rice, and broth (or water) in a baking dish, preferably one with a cover. Do not stir or mix.
- Place in the oven, covered, at 350 degrees for one hour.
- Stir before serving.
*I often make it with brown rice – either short or long – though it usually needs an extra 15 minutes of cooking time.