1. Bring 625 mL (2 1/2 cups) of water to a vigorous boil in saucepan that has a tight fitting lid.
2. Add 250 mL (1 cup) of Dainty Conditioned™ Parboiled Rice, stir and cover.
   Optional: add 15 mL (1 tbsp) butter or margarine and 5 mL (1 tsp) salt.
3. Cook over very low heat for 25 minutes without removing lid, until all water is absorbed. Fluff lightly and serve.

1. Place 625 mL (2 1/2 cups) of water in a microwave-safe, 2 L (8 cups) casserole dish.
   Optional: add 15 mL (1 tbsp) butter or margarine and 5 mL (1 tsp) salt.
2. Bring water to a boil and add 250 mL (1 cup) of Dainty Conditioned™ Parboiled Rice.
3. Cover and cook 25 minutes on MEDIUM-LOW, stirring once mid-way through cooking.
4. Let stand 5 minutes. Fluff lightly and serve.

• 1 cup long grain parboiled rice
• 1 cup each milk and water
• 1 tsp each Worcestershire sauce and Dijon mustard
• 1 tsp each salt and pepper, divided
• 2 cloves garlic, minced, divided
• 2 cups shredded aged Cheddar cheese
• 1/2 cup sour cream
• 1/4 cup finely chopped green onion
• 2 tomatoes, seeded and chopped
• 1/4 cup chopped fresh parsley or basil
• 1/4 cup grated Parmesan cheese

Preheat oven to 350 °F (180 °C). Stir rice with milk, water, Worcestershire sauce, Dijon and half each of the salt, pepper and garlic in a large saucepan until well combined. Set pan over medium-high heat; bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 18 minutes or until liquid is almost absorbed. Turn burner off. Stir in Cheddar cheese, sour cream and green onion. Pour rice mixture into a greased 8-inch (20 cm) square, baking dish. Smooth top.

Toss chopped tomato with parsley and remaining salt, pepper and garlic; spoon evenly over the rice mixture. Sprinkle with Parmesan cheese.

Place casserole on the centre rack; bake for 10 minutes. Broil for 2 to 3 minutes or until top is bubbly and golden.

Source: Courtesy of US Rice Federation

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