The Myrtle Reed Cook Book

by Myrtle Reed

BUTTERED RICE

Boil a cupful of well-washed rice, according to directions previously given, adding the juice of a lemon to the water. Drain, put into a buttered baking-dish, moisten thoroughly with clarified butter, cover, and put into a moderate oven for twenty minutes; or, sauté boiled rice in butter, keeping the grains separate. A little minced onion may be fried with it.