Butter Rice
Butter rice that pairs with everything or shines on its own.
Servings: 4
Ingredients:
- 2 cups rice
- 4 cups water
- 2 tbsp avocado oil
- 2 tbsp butter
- Salt, to taste
Method:
Start Cooking- Wash rice under cold water until mostly clear. Drain well.
- Heat avocado oil and butter in a pot over medium heat.
- Add rice and toast gently for 2–3 minutes, until grains look slightly translucent.
- Add 4 water and salt. Bring to a boil.
- Once boiling, lower heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- Turn off heat. Place a clean kitchen towel between pot and lid, cover, and rest for 5 minutes. Bon appétit.
Kitchen Tools:
- Wide sauté pan (rondeau-style) with a tight lid (A wide pot helps the rice cook evenly and absorb water at the same rate, while a heavy bottom prevents scorching.)
Notes:
From our kitchen
- We use jasmine rice, but this method works well with most white rice varieties.
- Washing removes excess starch so the rice cooks fluffy, not sticky.
- Toasting the rice adds a light nutty aroma and helps each grain stay separate.
- The kitchen towel absorbs steam so moisture doesn’t drip back onto the rice.
- Use vegetable broth, chicken broth, or beef broth for a deeper flavor.
- Any neutral oil or butter works. Add extra butter for a richer, more buttery flavor.
- For extra flavor, sauté a little vermicelli or orzo before adding the rice.
- Stir in peas, chickpeas, or corn for a quick upgrade.
- Add a pinch of saffron for gentle color.
- Finish with black pepper or garlic powder.
- A perfect base for bowls, stews, lentils, grilled vegetables, or fish.
- Serve with a Mediterranean salad or a side of plain yogurt.
- Sometimes, we just enjoy a warm bowl by itself.
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Nutrition:
Calories: 450 kcal | Carbohydrates: 74 g | Protein: 7 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 0.2 g | Cholesterol: 15 mg | Sodium: 61 mg | Potassium: 108 mg | Fiber: 1 g | Sugar: 0.1 g | Vitamin A: 175 IU | Calcium: 35 mg | Iron: 1 mg
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