Butter Baked Rice (Oamc)

Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.

Drain and rinse with cold water.

Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.

Transfer to a greased 1L casserole dish.

Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.

Add parsley and fluff with a fork.

Sprinkle with almonds and bake for an additional 5 minutes.

Cool completely, label and freeze.

To serve, thaw overnight and reheat.

Garnish with additional parsley if desired.

To save time, double or triple recipe and make 2 or 3 meals at once.