HOW TO MAKE BUTTERY RICE RECIPES
GARLIC BUTTER RICE RECIPE - FOOD.COM
I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter or margarine in a 10" skillet over med-high heat.
- Add the rice and stir.
- Add the bouillon cube(s) and stir until softened or dissolved.
- I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
- Watch closely so that the rice does not start to brown.
- You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
- Add the water and stir.
- Cover with a lid and bring it to a boil.
- Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
- This comes out better if it is "slow cooked".
- Add the garlic and stir.
- Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
- There may still be some melted butter at the bottom of the skillet, but that is okay.
- Stir well and turn the burner off.
- Let the skillet sit on the burner until you are ready to serve the rice.
Nutrition Facts : Calories 453.6, FatContent 30.5, SaturatedFatContent 6.3, CholesterolContent 0, SodiumContent 364.2, CarbohydrateContent 40.9, FiberContent 1.5, SugarContent 0.1, ProteinContent 4
BURNT BUTTER RICE RECIPE | ALLRECIPES
Awesome rice cooked in chicken broth, then topped with burnt butter! A family favorite that my Greek grandpa used to make! My dad loves it with plain yogurt on top, and my mother, with buttery tomato sauce. Great with everything!
Provided by VenturaMama77
Categories Side Dish Rice Side Dish Recipes
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Place the chicken broth and rice in a large pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.
- During the last 5 minutes of the rice, melt the butter in a small skillet over medium-high heat until it browns and the foam starts to clear. It will be a dark brown, similar to chocolate.
- After the rice has simmered for the 15 minutes, remove it from the heat. Pour the burnt butter over it, being careful not to spatter. Do not stir into the rice. Replace the lid, and let stand for 15 minutes. Stir and season with salt to taste before serving.
Nutrition Facts : Calories 270.5 calories, CarbohydrateContent 37 g, CholesterolContent 30.5 mg, FatContent 11.8 g, FiberContent 0.6 g, ProteinContent 3.4 g, SaturatedFatContent 7.4 g, SodiumContent 84 mg, SugarContent 0.1 g
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