Oven Rice 1 cup of long grain rice 2 1/4 cups of water 1 teaspoon of salt Place uncooked rice in a 1 1/2 quart casserole. Add water and salt. Cover and bake at 350ºF. until the rice is tender, about 1 hour. Fluff the rice once with a fork about halfway through cooking. Makes 8 servings Oven Rice 2 1 cup of long grain rice 1 large onion, chopped 1/2 stick of margarine 2 1/2 cups of water 1/2 teaspoon of salt 4 bouillon cubes Sauté onions in margarine. Mix all ingredients together in baking dish. Bake 1 hour at 350ºF.  Oven Rice 3 1 1/2 cup of uncooked regular rice 3 tablespoons of vegetable oil 3 teaspoons of instant chicken broth 3 1/2 cups of boiling water Combine all in a 2 quart casserole. Stir and cover. Bake at 350ºF. for 40 minutes. To serve: Fluff up a little. Serves 8.  Oven Rice 4 1 cup of  converted (not minute) rice 1/2 stick of butter 1 carrot, finely grated 1/2 small onion or 3 scallions, finely chopped 2 heaping tablespoons of dried parsley Salt and pepper to taste 2 cups of chicken broth Melt butter in corning casserole dish. Add onion, parsley, carrot, rice. Sauté , stirring constantly. Add chicken broth. Bake at 375ºF. for 1 hour or little less. It's done when all liquid is absorbed. Test to see if it needs more liquid as it is baking. Serves 4 to 6. Oven Rice 5 6 tablespoons of margarine 1 small onion, chopped 1 can of beef bouillon 1 can of beef consommé 1 small can of mushrooms 1 cup of long grain rice Melt margarine and sauté the onions and mushrooms for a few minutes. Put in a 2 1/2 quart casserole dish with remaining ingredients and bake for 1 hour at 350ºF.  Browned Oven Rice 6 1/2 stick of margarine 1 chopped onion 1 cup of uncooked long grain rice 1 can of beef consommé 1 consommé can of water One 4 ounce can of mushrooms and juice 2 tablespoons of Worcestershire sauce Melt oleo, add onion and rice and brown. Add remaining ingredients and bake in cake pan one hour at 350ºF.