Famous Butter Rice
Simple, buttery long-grain white rice cooked in chicken stock (or vegetable broth) with bay leaves.
Ingredients
Ingredients
- 1/3 cupbutter
- 1/2 mediumyellow onionfinely diced
- 1 1/2 cupslong grain white rice
- 3 cupsgood quality chicken stock*or vegetable broth
- salt & pepperto taste
- 2-3 bay leaves
Instructions
Instructions
- Melt 1/3 cup butter in a large saucepan over medium heat.
- Add 1/2 medium yellow onion (finely diced) and sauté gently for 5–6 minutes, until softened and translucent.
- Stir in 1 1/2 cups long grain white rice, coating the grains in the butter; cook 1–2 minutes while stirring.
- Pour in 3 cups chicken stock (or vegetable broth), add 2–3 bay leaves, and season with salt and pepper to taste. Stir once to combine.
- Increase heat to bring the liquid to a gentle boil, then reduce heat to low, cover the pan, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
- Turn off the heat, keep the pan covered, and let the rice steam off the burner for 10 minutes.
- Remove the bay leaves, fluff the rice with a fork, adjust seasoning if needed, and serve.
Notes
Notes
*I like the stocks in a box, but the bouillon pastes and powdered cubes work great too! You just have to be careful about the sodium levels. Taste as you go and don’t add too much salt.
*I like the stocks in a box, but the bouillon pastes and powdered cubes work great too! You just have to be careful about the sodium levels. Taste as you go and don’t add too much salt.