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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
Instructions
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.