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Preheat your oven to 350°F. Place the long grain parboiled white rice into a large aluminum foil pan or an oven-safe baking dish.

Drizzle the oil generously over the rice in the pan.

Sprinkle the dried parsley, Knorr Professional Vegetable Bouillon, and ground turmeric over the rice.

Using a spoon or spatula, stir all the dry ingredients (rice, oil, herbs, bouillon, turmeric) together in the pan until they are well combined and the rice is evenly coated.

Pour the 4 cups of water into the pan with the rice mixture. Stir again to ensure everything is evenly distributed.

Cover the pan first with a layer of plastic wrap, ensuring it is sealed tightly around the edges. Then, cover the pan completely with aluminum foil, crimping the edges to create a tight seal.

Carefully place the covered pan into the preheated 350°F oven. Bake for 45 to 60 minutes, or until all the water has been absorbed and the rice is tender.

Once cooked, carefully remove the pan from the oven. Remove both the aluminum foil and plastic wrap.

Fluff the rice with a fork or spoon before serving. If desired, you can stir in additional oil or butter at this stage for extra richness.

Preheat your oven to 350°F. Place the long grain parboiled white rice into a large aluminum foil pan or an oven-safe baking dish.

Drizzle the oil generously over the rice in the pan.

Sprinkle the dried parsley, Knorr Professional Vegetable Bouillon, and ground turmeric over the rice.

Using a spoon or spatula, stir all the dry ingredients (rice, oil, herbs, bouillon, turmeric) together in the pan until they are well combined and the rice is evenly coated.

Pour the 4 cups of water into the pan with the rice mixture. Stir again to ensure everything is evenly distributed.

Cover the pan first with a layer of plastic wrap, ensuring it is sealed tightly around the edges. Then, cover the pan completely with aluminum foil, crimping the edges to create a tight seal.

Carefully place the covered pan into the preheated 350°F oven. Bake for 45 to 60 minutes, or until all the water has been absorbed and the rice is tender.

Once cooked, carefully remove the pan from the oven. Remove both the aluminum foil and plastic wrap.

Fluff the rice with a fork or spoon before serving. If desired, you can stir in additional oil or butter at this stage for extra richness.