This Mediterranean butter rice has just the right hint of butter and lots of extra flavor from the stock. Though it says Mediterranean, it actually goes well with anything – from pork chops, steaks, fish, kebobs, souvlakis, sausages, fried chicken. Up the ante of any dish by serving it with Meditteranean butter rice on the side!
- 3 tablespoons (45 grams) unsalted butter
- 1 cup (190 grams) white basmati rice (uncooked )
- 2 cups no salt vegetable or chicken broth
- 1/4 teaspoon salt
- Wash the rice. (Note 1)
- In a saucepan over medium heat, melt the butter. Add the rice grains and stir them briefly, about 30 seconds, just to separate the grains and remove clumps. Add the vegetable broth and salt (Note 2). Stir then let it boil. Once boiling, turn heat to lowest setting then cover the pot. Cook on lowest heat setting for about 15 minutes or until all the liquid has been absorbed (tilt pot to check). Remove from heat and let it sit for about 10 minutes. This steams the rice a little bit more. Do not uncover the pot.
- Before serving, uncover, fluff up rice with a fork. Let it stand for a few minutes to “dry out” and lose that wet, just-steamed texture. Top with additional butter if you wish.
(Note 1) To wash rice, put the grains in a deep bowl and fill it half-way with water. Gently mix the grains using your hand. You should see the water is turning white from the starch. Take out any stray particles then pour off as much of this water as you can or drain it using a strainer. Repeat the process again until the water is almost clear. I usually do the whole process 3 times.
(Note 2) For most rice the ratio is 1:2. For every 1 cup of uncooked rice, you’ll need 2 cups of water. Some rice varieties need a little less or a little more water as it cooks. For best results, check the package directions of your rice.