Burnt Butter Rice

    (79)
    50 min

    This is a family favourite that my Greek grandfather used to make! A fabulous alternative to regular rice, but it still goes with everything!


    64 people made this

    Ingredients
    Serves: 8 

    • 1L chicken stock
    • 370g long grain white rice
    • 110g butter
    • salt to taste

    Method
    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:
    (79)

    Reviews in English (66)

    by
    0

    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

    by
    35

    Understated, yet fabulous. This last time I made it, I tossed on a layer of finely chopped fresh spinach right after pouring the butter on. It steamed perfectly and added some beatiful color, flavor and nutrition (gotta get it into the toddler somehow!). I also love this recipe because unlike plain rice, the leftovers don't dry out and you can enjoy it several days later. Thank you for this go-to side dish that I can pull out on a moments notice and impress company.  -  16 Jan 2006  (Review from Allrecipes US | Canada)

    by
    24

    Hold on while I unclog my arteries. Ah-hem. This is one of the best tasting rice dishes I've ever had. It's simple to make, and the whole family scarfed it down. I made the following changes: One can of chicken broth, one can of vegetable broth (slightly less than 4 cups, but it turned out perfect). I also added a little garlic powder before boiling the rice. I also made mine in my electric skillet which made clean-up a breeze (the butter I burned in a separate pan). Imagine...burning your food on purpose! Who cares, it works! Thanks so much!  -  06 Sep 2006  (Review from Allrecipes US | Canada)

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