#buttery rice

[joanasworldrecipes]

Buttery French Onion Rice

Buttery French Onion Rice

[cookingpamperingandliving]

Saudi-Style White Rice Makes 2 cups Prep time: 15 minutes Cooking time: 40 Minutes - 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained - 1 teaspoon salt - Boiling hot water, about 4 to 6 cups - 4 tablespoons butter, melted 1. Place the drained rice and salt in a medium saucepan with a lid. Pour in the boiling water to about 2 inches over the rice. Bring to a boil, cover, and cook over low heat for 8 minutes. Drain in a sieve and rinse with cold water for 1 minute. 2. In the same saucepan pour 2 tablespoons of the butter. Add the drained rice and pour the remaining 2 tablespoons of the butter evenly over the top. Cover and cook over very low heat for 30 minutes, or until the rice is fully cooked - when the kernels can be easily pressed between fingers - stirring a number of times. (Page 28 of "The Arabian Nights Cookbook" by Habeeb Salloum

[josephlavoie]

Sorrel, Peas and Buttery Rice

Sorrel, Peas and Buttery Rice

Persian rice pilafs are a wonderful thing—exceptionally fluffy rice with the separated grains that are not sticky. Add in butter and almonds, and you’ve got yourself an addictive base upon which to build flavours. In this version, I’ve used less butter than a typical Persian rice pilaf. I like cutting the richness by a couple degrees so I can layer on additional flavour.  This time, that means…

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