Go Back

Butter Rice

This butter rice transforms everyday grains into pure comfort with just a few simple ingredients. The rich, creamy texture and subtle savory flavor make it the perfect companion to any family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups long-grain white rice
  • 4 cups chicken or vegetable broth
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Rinse rice under cold water until the water runs clear, removing excess starch. Heat 2 tablespoons of butter in a heavy-bottomed pot over medium heat until it starts to foam and smell nutty.
  2. Add diced onion to the melted butter and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Add the rinsed rice to the pot, stirring constantly for 2-3 minutes until each grain is coated with butter and slightly golden.
  4. Pour in the broth slowly, then add salt and pepper. Stir once, then bring to a rolling boil over high heat.
  5. Once boiling, reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes.
  6. Remove the lid and fluff with a fork, adding the remaining 2 tablespoons of butter and fresh parsley.

Notes

Don't skip rinsing the rice to avoid gluey texture. Avoid lifting the lid during cooking to retain steam. Don't forget the 5-minute resting time after cooking. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat with a splash of broth to restore moisture.