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Burnt Butter Rice
SUBMITTED BY:
LESLIE ATHENS
PHOTO BY:
LESLEYfromWI
"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!"
RECIPE RATING:
Read Reviews
(29)
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PREP TIME
5 Min
COOK TIME
40 Min
READY IN
45 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 cups chicken broth
2 cups long grain white rice
1/2 cup butter
salt to taste
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DIRECTIONS
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.
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.
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
Reviewed on Jun. 25, 2005 by
VIta
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VIta
Jun. 25, 2005
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. :)
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9 users found this review helpful
Its so easy and tasty. I added some garlic to my rice when i cooked the butter and it gave a...
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Reviewed on Sep. 6, 2006 by
Eileen in UT
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Eileen in UT
Sep. 6, 2006
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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5 users found this review helpful
Hold on while I unclog my arteries. Ah-hem. This is one of the best tasting rice dishes...
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Reviewed on Sep. 27, 2004 by
JENNIFER72_00
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JENNIFER72_00
Sep. 27, 2004
I really liked the flavor that the burnt butter gave the rice. It's very subtle and goes well with anything. However I followed the directions exactly and the rice was still crunchy after standing for 15 minutes. I had to take the lid off and add a bit more water and cook longer. Next time I would simmer for 20 minutes at the beginning instead of 15.
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4 users found this review helpful
I really liked the flavor that the burnt butter gave the rice. It's very subtle and goes well...
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Reviewed on Jan. 31, 2006 by
MAMABEAR2TWOCUBS
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MAMABEAR2TWOCUBS
Jan. 31, 2006
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.
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2 users found this review helpful
Understated, yet fabulous. This last time I made it, I tossed on a layer of finely chopped...
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Reviewed on May 19, 2005 by NEPENTHE
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NEPENTHE
May 19, 2005
Fantastic!
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2 users found this review helpful
Fantastic!
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Reviewed on Jan. 3, 2005 by
kelcampbell
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kelcampbell
Jan. 3, 2005
This rice was absolutely delicious - I can't wait to make it again! I cut the recipe in half and it turned out perfectly. I cooked the butter in a stainless steel skillet only until medium brown - there was still some foam on top. The browned butter gave a wonderfully rich and nutty flavour to the rice, just excellent!!
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2 users found this review helpful
This rice was absolutely delicious - I can't wait to make it again! I cut the recipe in half...
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Reviewed on Apr. 6, 2004 by
EEYORE77137
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EEYORE77137
Apr. 6, 2004
I'm not really sure what I expected, but this tasted like rice covered in burnt butter. Not so good.
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2 users found this review helpful
I'm not really sure what I expected, but this tasted like rice covered in burnt butter. Not...
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Reviewed on Mar. 18, 2008 by
Shoppingbaby
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Shoppingbaby
Mar. 18, 2008
very good and easy...it is a nice twist on just plain ol'rice :)
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1 user found this review helpful
very good and easy...it is a nice twist on just plain ol'rice :)
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Reviewed on Mar. 29, 2007 by KELCI ROBINS
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KELCI ROBINS
Mar. 29, 2007
This rice is really good. It has a unique taste to it-the burnt butter of course. Would definately recommend trying. Fun recipe to learn about melting butter and how it seperates and then if you burn it-its OK-you actually want to!!! I enjoyed, husband said OK. I love butter-he doesn't really use. You decide-give it a try!
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1 user found this review helpful
This rice is really good. It has a unique taste to it-the burnt butter of course. Would...
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Reviewed on Feb. 23, 2006 by VIVNIDHI
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VIVNIDHI
Feb. 23, 2006
This definitely had a distinct favour to it and tasted quite good. Thanks for the recipe. Being a vegitarian, I just added a wee bit of curry powder instead of chicken boulion.
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1 user found this review helpful
This definitely had a distinct favour to it and tasted quite good. Thanks for the recipe....
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