Burnt Butter Rice

Burnt Butter Rice

55 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Recipe by  VenturaMama77

“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!”

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Adjust Servings

Original recipe yields 8 servings



  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)

Rate This Recipe


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.



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 will turn out a bit watery. it didnt bother me that is was a bit watery, so I would say that I enjoyed it. thanks leslie for submitting this recipe. :)

Eileen in OK

Eileen in OK

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!

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Amount Per Serving (8 total)

  • Calories
  • 271 cal
  • 14%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 37 g
  • 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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Armenian Rice Pilaf


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