Burnt Butter Rice Recipe - Allrecipes.com
Burnt Butter Rice Recipe
  • READY IN 45 mins

Burnt Butter Rice

Recipe by  

"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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Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.

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. :)

Sep 06, 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!

Apr 06, 2004

I'm not really sure what I expected, but this tasted like rice covered in burnt butter. Not so good.

Mar 31, 2009

My Family just raves about this rice!! My son can't get enough of it!!! It may have to cook 5 minutes longer!! This is a keeper

Jan 03, 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!!

Apr 18, 2011

Really thought this was a good and different way to make rice. Everyone ate it up! Will make again.


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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