Best Butter Baked Rice Recipes

BUTTER-BAKED TILAPIA AND COCONUT RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
• Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
• Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
• Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

BUTTER BAKED RICE

Steps:

• Combine water and salt. Bring to boiling and pour over rice. Let stand 30 minutes.
• Rinse rice with cold water. Drain well.
• Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes.
• Turn into 1 1/2 quart casserole. Sprinkle with garlic salt.
• Pour broth over.
• Bake covered in a 325 degree oven for 45 minutes.
• Add parsley, fluff with fork.
• Bake uncovered 10 minutes longer.

BUTTER BAKED RICE (OAMC)

Steps:

• 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.

DELUXE BAKED MARSHMALLOW PEANUT BUTTER RICE KRISPIES SQUARES BAR

Steps:

• Set oven to 350°F.
• Grease a jelly roll pan.
• In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
• Add in eggs and vanilla; beat for another 2 minutes.
• In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
• Add/mix in nuts (if using).
• Spread in a greased jelly roll pan.
• Bake for 15-18 minutes.
• Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
• Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
• For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
• Cook over low heat, stirring constantly until well blended and smooth.
• Remove from heat, stir in the rice cereal.
• Dollop mixture over the bars (don't worry about completely covering the marshmallows).
• Chill and cut into squares.