This butter rice has just the right hint of butter and lots of extra flavor from the stock. Though it actually goes well with anything – from pork chops, steaks, fish, kebobs, sausages or anything grilled or fried. Up the ante of any dish by serving butter rice on the side!
INGREDIENTS
- 3 tablespoons unsalted butter
- 1 cup white basmati rice uncooked
- 2 cups no salt vegetable or chicken broth
- 1/4 teaspoon salt
INSTRUCTIONS
- Wash the rice.
- In a saucepan over medium heat, melt the butter. Add the rice grains and stir them briefly, about 30 seconds, just to separate the grains and remove clumps. Add the vegetable broth and salt (Note 2). Stir then let it boil. Once boiling, turn heat to lowest setting then cover the pot. Cook on lowest heat setting for about 15 minutes or until all the liquid has been absorbed (tilt pot to check). Remove from heat and let it sit for about 10 minutes. This steams the rice a little bit more. Do not uncover the pot.
- Before serving, uncover, fluff up rice with a fork. Let it stand for a few minutes to “dry out” and lose that wet, just-steamed texture. Top with additional butter if you wish enjoy .
