Baked Tasty Rice was my grandma's specialty and always a favorite of anyone who tried it. It's so easy - and really is amazingly tasty - that it may become your family's favorite, too. Both oven and Instant Pot directions are included.
1tablespoonorganic bullionthe original recipe always used beef, but chicken works well, too
3tablespoonsbuttercut into three pieces
1/2teaspoonmarjoram
1cuplong grain white rice*see notes for adapting to brown rice
2cupschicken or beef brothor water, but broth gives more flavor
Instructions
Place the bullion, butter, marjoram, rice, and broth (or water) in a 2-qt. baking dish, preferably one with a cover. Do not stir or mix. (See Notes for Instant Pot directions.)
Place in the oven, covered with lid or tin foil, at 350 degrees for one hour.
Stir before serving.
Notes
*I often make it with brown rice - either short or long - though it usually needs an extra 15-30 minutes of cooking time in the oven.To Make in an Instant Pot with Brown Rice:
Add all the ingredients to the IP liner.
Choose Manual and adjust to 28 minutes.
Do a quick release, stir and enjoy your brown tasty rice in little more than 1/2 hour instead of one and a half hours.
Note: I don't like the texture as well as the oven version, but it's an option for a quicker dish.
To Make in an Instant Pot with White Rice:
Add all the ingredients to the IP liner.
Choose Manual and adjust to 4-8 minutes (less for Jasmine, more for Basmati).
Let release naturally for 10 minutes and then do a quick release. Stir and enjoy.