Burnt Butter Rice

Burnt Butter Rice

55
VenturaMama77 1

"Awesome rice cooked in chicken broth, then topped with burnt butter! A family favorite that me Greek Grandpa used to make! My dad loves it with plain yogurt on top and my mother, with buttery tomato sauce. Great with everything!"

Ingredients

45 m {{adjustedServings}} servings 271 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken broth and rice in a large pot. Bring to a 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 skillet 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, being careful not to spatter. 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

55
  1. 61 Ratings

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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, ...

Its so easy and tasty. I added some garlic to my rice when i cooked the butter and it gave a really nice flavor. make sure you use the long grain as written, otherwise using japanese type rice...

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 chang...