Momma's Savory Rice Casserole

Recipe submitted by: Jean Perrin Derrick

  • 2 cups Carolina Gold rice
  • 1 32 oz. box of fat free broth (beef or chicken)
  • 1 stick butter
  • 1 tsp. salt (optional)

In a 2-quart casserole dish, melt the butter and add the rice, salt (if desired) and 4 cups of broth. Reserve the remaining broth, about ¾ cup. Mix these ingredients, and bake uncovered @ 350 degrees for 1 hour, or microwave covered for 15 minutes. Then evenly pour the reserved broth over the rice, cover, and let stand another 2 or 3 minutes.

The choice of broth depends upon your entree, but the beef is better. The rich, nutty flavor of the Carolina Gold rice really comes through. The addition of broth at the end keeps the dish moist. This basic recipe was taught to me 45 years ago by my mother, Gladys Browning Lamar Perrin, who died in 2007 at the age of 86 after a long, happy life. I have the index card where she finally wrote it down for me, in her neat, pretty handwriting. We usually had it for Sunday dinner, along with roast beef.