About this recipe:This is a family favourite that my Greek grandfather used to make! A fabulous alternative to regular rice, but it still goes with everything!
1L chicken stock
370g long grain white rice
salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:45min › Ready in:50min
Place the chicken stock and rice in a large pot. Bring to the 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 frying pan 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. Do not stir into the rice. Replace the lid, and let stand for 15 minutes. Stir and season with salt to taste before serving.
This rice was so tasty and smelled dreamy! I used lurpack instead of real butter, not the best idea but I'm certain would be far better if I had used real butter. I will definitely make this again (with real butter)! Thanks for the recipe! - 24 Aug 2014