{"id":2482,"date":"2015-08-14T12:59:52","date_gmt":"2015-08-14T18:59:52","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2482"},"modified":"2015-08-14T12:59:52","modified_gmt":"2015-08-14T18:59:52","slug":"baked-rice","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/baked-rice.html","title":{"rendered":"Baked Rice"},"content":{"rendered":"<p><em>Instant rice is good, but this is better and can be done ahead. \u00a0I have made this with regular CalRose rice and it just takes a little longer to cook.<\/em><\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li>1 1\/2 c <span style=\"text-decoration: underline\">converted<\/span> rice (not long grain or CalRose)<\/li>\n<li>1 1\/2 tsp salt<\/li>\n<li>dash of pepper<\/li>\n<li>2 Tab butter<\/li>\n<li>3 1\/2 c boiling water<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0<\/strong><\/p>\n<ol>\n<li>Preheat oven 350\u00b0.<\/li>\n<li>Put rice into 2 quart casserole with tight fitting lid.<\/li>\n<li>Dot with butter.<\/li>\n<li>Pour boiling water over rice, stirring with a fork to melt butter.<\/li>\n<li>season with salt and pepper.<\/li>\n<li>Bake covered for about 45 minutes.<\/li>\n<li>Before serving, fluff with a fork.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 6<\/p>\n<p><strong>Source:<\/strong> Unknown??<\/p>\n<p><strong>Notes:\u00a0<\/strong>To add color and flavor, add chopped parsley and soy sauce. \u00a0Lemon curls may be used as garnish.<\/p>\n<p>1 lb rice (raw) = 2 cups (raw)<br \/>\n1 lb rice (cooked) = 8 cups cooked<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instant rice is good, but this is better and can be done ahead. \u00a0I have made this with regular CalRose rice and it just takes a little longer to cook. Ingredients:\u00a0 1 1\/2 c converted rice (not long grain or CalRose) 1 1\/2 tsp salt dash of pepper 2 Tab butter 3 1\/2 c boiling &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/baked-rice.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Rice&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[41],"tags":[42],"class_list":["post-2482","post","type-post","status-publish","format-standard","hentry","category-starch-rice","tag-blue-cook-book"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2482"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2482\/revisions"}],"predecessor-version":[{"id":2527,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2482\/revisions\/2527"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}