Make Ahead Rice
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This page includes 2 recipes INGREDIENTS
1 (1 pound) box Uncle Ben's Rice
3 tablespoons butter
Salt and pepper
3 sticks butter
2 large bell peppers, chopped
2 bunches green onions, including green tops, chopped
2 cans black olives, sliced
1 medium jar pimientos, choppedBoil rice with salt, pepper, and 3 tablespoons butter until done.
Drain and put in large mixing bowl; set aside.
In skillet melt the remaining butter, add bell peppers and onion. Saute until soft and clear. Remove from heat. Add olives and pimiento. Mix all ingredients with the cooked rice and cool. Refrigerate overnight.
Next day pour into a large roasting pan and heat in a slow oven 300 degrees until warm.
PLAIN MAKE AHEAD RICEINGREDIENTS
4 quarts water
1 tablespoon salt
1 cup white rice
3 tablespoons vegetable oilBring water to a boil, add oil and rice, stirring until water returns to a boil. Reduce heat slightly and cook until tender, stirring occasionally, testing frequently last 5 minutes.
Drain well and put under cold water faucet to remove starchy water. Drain.
Put in 1 or 2 buttered cake pans, cover with well-buttered foil and refrigerate for an hour or so as desired, or even overnight.
To reheat, place in a 300 degree oven, still foil covered. Peek to guage when really hot. Transfer to hot serving dish and sprinkle with chopped parsley.
VARIATION - Add a dash of garlic powder to taste or a dab of tumeric for color.