You don’t have to waste a whole quart of buttermilk to make this dressing. After shaking the carton, I pour mine into ice cube trays (each cube is approximately 2 tablespoons) and freeze, then store the cubes in plastic bags in the freezer until I need them for a baking project, pancakes, or dressing.

You’ll need 1 cup (about 6 oz.) of dry rice for 3 1/2 cups cooked.

I found the best ratio of rice and water to be 1 C dry rice to 2 3/4 C water, not 3 C water as recommended on some packages. Rinse the rice in a fine strainer with cold water for 30 seconds before cooking. To cook, bring salted water to a boil (stock or broth would work well and add extra flavor), added the rice, stir, then reduce heat to low and cover. Cook for 15 to 25 minutes at a simmer. My rice was done after 20 minutes. Drain any excess water, then return cooked rice to the pan and cover for 5 minutes, to allow cooking to finish and any extra moisture to absorb into the rice.