2018-10-25
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From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1 cup raw rice
  • 1 teaspoon salt
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 2 chicken bouillon cubes
  • 1 tablespoon butter
  • 2 cups water

TO PREPARE:

Combine all ingredients in a pan and bring to a boil.  Stir, cover, and cook over very low heat for 14 minutes, or until rice is tender and water is absorbed.  You may use less water if you prefer a firmer texture.

SERVES: 4

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