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This recipe is very versatile and great for serving a crowd. Experiment with the herbs you use and double the recipe for a large group.
Ingredients
1 pound (455g) long-grain white rice, uncooked
2 tsp (15g) salt
1/2 tsp (2g) white pepper
4 cups (1L) hot water
1 cup (40g) fresh parsley, finely chopped
3 Tbsp (20g) fresh thyme, finely chopped
2 Tbsp (30g) butter or margarine, cut into small pieces
Directions
Preheat oven to 400°F (205°C).
Spray a 9x12-inch (23x30cm) baking pan with vegetable oil spray. Spread rice, salt and pepper in the pan.
For easy handling, place pan on the oven shelf. Pull shelf partially from oven and stir in hot water. Cover pan tightly with foil, and bake 10 minutes. Reduce oven temperature to 350°F (175°C) and continue to bake 30 minutes, or until all water is absorbed and rice is tender.
Stir in parsley, thyme and butter. Serve hot.
