Butter Rice

This is a versatile flavor-infused rice that makes a great base for the addition of herbs, veggies, and/or protein to match whatever cuisine or flavor profile you're going for.

Note: 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. Alternatively, rinse the rice in a fine-mesh strainer until the water runs clear (this is my preferred method).

For most rice, the ratio is 1:2. For every 1 cup of uncooked rice, you’ll need 2 cups of liquid. 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.


3 tablespoons (45 grams) unsalted butter
1 cup (190 grams) white basmati rice uncooked
2 cups chicken broth
¼ teaspoon salt

Wash the rice as described above.

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 broth and salt. Stir, then let it boil. Once boiling, turn heat to lowest setting and cover the pot with a lid. Cook, covered, on lowest heat setting for about 15 minutes or until the liquid has been absorbed. 

Remove from heat and let it sit, still covered, for about 10 minutes before fluffing and serving.

Top with additional butter, if desired.