1 c. raw rice
1 (10 1/2 oz.) can beef consomme
1 (10 3/4 oz.) can cream of chicken soup
1 tsp. garlic salt
1/2 stick butter

Mix all of the ingredients except butter. Pour into a 1 1/2 quart casserole. Cut butter in slices on top of the rice mixture. Cook at 325 degrees until all liquid has been absorbed, approximately 1 hour. Yield: 4 to 6 servings.