- 1/2 cup butter, cubed
- 4 cups uncooked long grain rice
- 2 quarts water
- 2 tablespoons chicken bouillon granules
- 10 green onions, thinly sliced
- 2/3 cups soy sauce
- 1 cup slivered almonds, toasted
Melt butter in a Dutch oven. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds and enjoy hot.