Butter Rice
User Reviews
4.4
Butter Rice
Description
Butter Rice integrates the mellow sweetness of finely diced yellow onions sautéed gently in melted butter before adding long grain white rice. The rice is cooked in chicken stock or vegetable broth seasoned with salt, black pepper, and bay leaves, which lend subtle herbal undertones during cooking. After bringing the pot to a boil, the heat is reduced to simmer the rice just shy of the package instructions. Turning off the heat while leaving the pot on the warm burner finishes the cooking with gentle steam, preventing the rice from sticking or burning.
The resulting rice is buttery, tender, and lightly perfumed by the bay leaves and onions. Its texture is fluffy yet structured, making it a versatile base for a variety of meals. The optional sprinkle of dried parsley flakes adds visual appeal and a mild herbaceous note. Butter Rice works well alongside poultry, pork, or vegetables, adding richness without overpowering other flavors.
The recipe suggests monitoring the salt level carefully when using bouillon pastes or cubes as alternatives to boxed broth, ensuring the seasoning remains balanced. Fluffing the rice before serving loosens the grains and enhances the eating experience.
Ingredients
- 1/3 cup butter
- 1/2 medium yellow onion finely diced
- 1 1/2 cups long grain white rice
- 3 cups chicken stock or vegetable broth, good quality
- salt to taste
- black pepper to taste
- 2-3 bay leaf
Instructions
- Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
- Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
- Turn heat off rice, but keep on the hot burner for 10 minutes to steam and prevent scorching. Fluff rice with a fork, remove bay leaves, and serve as desired. Top with dried parsley flakes {optional}.
Notes
- When substituting bouillon pastes or cubes for stock, taste frequently and adjust salt to avoid over-seasoning.
- Keep the pot on the warm burner for the final 10 minutes to allow the rice to steam fully without risk of scorching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 396mg | 17% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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