Bitter Rice Recipes

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GARLIC BUTTER RICE



Garlic Butter Rice image

I love rice. I also love garlic and cook with it a lot. It took a few tries to get the correct measurements for this recipe in order to submit it. I don't always use measurements when I cook. This is very easy to make. This is a very moist and buttery rice with a good, but not overpowering garlic flavor. For rice with less moisture, use less water and for a less garlicky flavor, use less garlic. I read in an article on an internet medical site, that if garlic is cooked too long, it loses some of its healthful benefits. They said not to cook garlic any longer than 3-6 minutes. I have also noticed that it loses some of its flavor if it's cooked too long. Therefore, I add the garlic towards the end of the cooking time to get more of a garlic flavor and more healthful benefits from the garlic. I will sometimes have this for breakfast with a fried egg. I just put some of the rice on a plate and put a fried egg on it and mix it together. It is really good that way. I also serve the rice with gravy over it as a side dish with some meat. It is also good just by itself. The chicken bouillon is optional but it adds to the flavor of the rice. If you have to or are watching your sodium intake, you might want to omit the bouillon or use less of it. I have found that jasmine rice gives the best results for this recipe but you can also use white rice. Prep and cooking times are estimates. NOTE: Due to the first review, I have edited this recipe. Thank you Lauralie41,

Provided by AuntWoofieWoof

Categories     Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

1/3 cup margarine (or soft margarine) or 1/3 cup butter (or soft margarine)
1/2 cup white rice (or jasmine)
1 -2 chicken bouillon cubes (depending on size) (optional) or 3 teaspoons chicken bouillon granules (or kind of powdery)
1 1/2 cups water or 1 1/2 cups chicken broth
2 -3 tablespoons chopped garlic (or minced)

Steps:

  • Melt the butter or margarine in a 10" skillet over med-high heat.
  • Add the rice and stir.
  • Add the bouillon cube(s) and stir until softened or dissolved.
  • I use a spoon and break the bouillon cube(s) apart while it is dissolving so that it dissolves faster.
  • Watch closely so that the rice does not start to brown.
  • You might need to lower the heat if the rice starts to brown or appears to be cooking too fast.
  • Add the water and stir.
  • Cover with a lid and bring it to a boil.
  • Lower the heat to med to med-low and cook for 10 minutes or until rice is almost tender and a lot, but not all, of the water/butter mixture has been absorbed.
  • This comes out better if it is "slow cooked".
  • Add the garlic and stir.
  • Put the lid back on the skillet and continue cooking for 5 more minutes or until the rice is tender and all of the water has been absorbed.
  • There may still be some melted butter at the bottom of the skillet, but that is okay.
  • Stir well and turn the burner off.
  • Let the skillet sit on the burner until you are ready to serve the rice.

BUTTER BAKED RICE (OAMC)



Butter Baked Rice (Oamc) image

Adapted from "Company's Coming: Make Ahead Meals" by J. Pare. Prep time includes time for rice to soak.

Provided by Pamela

Categories     Long Grain Rice

Time 1h45m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 7

1 cup long grain rice
1 teaspoon salt
1/3 cup butter
1 teaspoon garlic powder
2 cups chicken stock (or vegetable stock)
3 teaspoons parsley
1/4 cup slivered almonds (optional)

Steps:

  • Measure rice and salt in a bowl and pour on boiling water just to cover. Let stand 30 minutes.
  • Drain and rinse with cold water.
  • Melt butter in a frying pan and add rice. Saute for 5 minutes, stirring often until most of the butter is absorbed.
  • Transfer to a greased 1L casserole dish.
  • Combine garlic powder and chicken stock and pour over rice. Cover and bake at 350 degrees for 45-60 minutes.
  • Add parsley and fluff with a fork.
  • Sprinkle with almonds and bake for an additional 5 minutes.
  • Cool completely, label and freeze.
  • To serve, thaw overnight and reheat.
  • Garnish with additional parsley if desired.
  • To save time, double or triple recipe and make 2 or 3 meals at once.

Nutrition Facts : Calories 350.4, Fat 17.1, SaturatedFat 10.2, Cholesterol 44.2, Sodium 891.2, Carbohydrate 41.9, Fiber 0.7, Sugar 2, Protein 6.6

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