2 cups long-grained rice
3–4 T minced dried onions or 1 medium onion diced
5 cups water
1 envelope Lipton Onion Soup
8 Tablespoons chicken fat, butter, or margerine
(If not using chicken fat you may also sprinkle dried chicken bouillion over rice or use chicken stock in place of water)
5lb boneless rib roast
6 cloves Fresh Garlic
Salt and Pepper to coat roast
Preheat oven to 375 degrees. Position two racks in center third of oven.
Crush garlic cloves. Rub over entire roast. Then rub in salt and pepper so it sticks.
Place in oven directly on middle rack. [Rice will be in pan below it]
Bake for 30 minutes. Then turn oven down to 350 and continue baking. Figure 20 minutes per pound for rare or use meat thermometer.
Put rice in 13×9 pan. Sprinkle onion soup evenly over rice. Sprinkle minced onions over. Blob fat over rice mixture. Pour water slowly over all.
Put pan of rice under roast. (This will catch the drippings from the roast). Rice should be crispy on the top and soft in the middle and crispy on the bottom. Check rice for doneness in 1 1/2 hours. If water has evaporated and rice is not cooked fully, add 1/4 cup more. All the water should evaporate from the finished rice.