Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

1 cup rice
1/2 tsp salt (optional)
1 Tbsp butter (optional) water or bouillon broth   

Saucepan method:

1. Combine rice, salt butter and 2 cups water or bouillon broth in 2-quart saucepan with tight-fitting lid. 
2. Bring to a vigorous boil; turn heat to low.
3. Cook white rice for 20 minutes or brown rice for 45 minutes.
4. Remove from heat; let stand covered, 10 minutes.

1. Combine rice, salt butter and 1 3/4 cup water or bouillon broth in a 1-quart casserole.
2. Cover and bake at 350 F until all liquid is absorbed, about 35 minutes for white rice, 50 minutes for brown rice.
3. Remove from oven and let stand, covered 10 minutes.