3 cups (750 mL) water
1 1/2 cups (375 mL) long grain rice
3 tbsp (40 mL) butter
1 tbsp (15 mL) chicken bouillon mix
1/4 tsp (1 mL) rosemary, crumbled
1/4 tsp (1 mL) thyme, crumbled
1/4 tsp (1 mL) savory, crumbled
1 tsp (5 mL) fresh lemon juice

Combine all ingredients except lemon juice in a medium saucepan. Bring to a boil; reduce heat, cover and simmer for 20 minutes or until liquid is absorbed. Stir in lemon juice. Grease 8 custard cups or ramekins. Divide rice mixture among custard cups, packing gently. Rice may be prepared to this point up to 1 hour in advance. Cover loosely with plastic wrap. To reheat, microwave, loosely covered, on low for 2 - 3 minutes. Unmold rice timbales onto serving plates. Serves 8.

Last updated on February 15, 2019