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Originally shared on the web 05/10/2021

3/4 c. long-cooking rice, uncooked
1/2 c. butter, sliced
1-1/2 c. boiling water
2 cubes chicken bouillon
1 to 2 T. dried, minced onion
1 t. dried parsley
1 t. celery seed
1/4 t. salt

Mix all ingredients together; stir until butter is slightly melted. Pour into a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Cover with aluminum foil. Bake at 350 degrees for 30 minutes. Toss with a fork before serving.

Freeze & Serve Instructions: Bake as directed; cool and freeze. Thaw overnight in refrigerator. Bake, covered, at 350 degrees for 15 to 20 minutes, until heated through.