I lucked out in the mom department. Not only did I get cake for breakfast, but candy and cookies in my lunch. When I was sick Mom spoiled me with a “couch bed”, chicken noodle soup, 7-up and all the television I could stand (our tv hours were usually fairly restricted).
Certain foods remind me of my Mom and their very aroma is as comforting as her embrace was when I scraped my knee or had a bad day at school. My Mom’s baked rice is one of those foods. Simple, uncomplicated comfort with a subtle twist that makes this rice the favorite of Jim and many friends.
Add bouillon cubes to boiling water and let dissolve (if you’re impatient, stirring with a fork speeds up the process.
In a covered baking or casserole dish combine the water, bouillon infused water and onion. Add butter if desired.
Bake, covered, at 400 degrees for 45 minutes.
I like to serve Mom’s rice with my zesty green beans (recipe in an upcoming post) and Cooking Light’s pan-roasted chicken with a French mustard-cream sauce (in photo above) or a thick juicy steak.