Crunchy Bottom Butter Rice Recipes

CRISPY RICE

Steps:

• Bring water and salt to a boil in a large stockpot over high heat. Meanwhile, place rice in a colander and rinse with cold water until water runs clear, about 1 minute.
• Add rinsed rice to boiling water. Reduce heat to medium. Cook, stirring occasionally, until rice is almost tender, about 6 to 8 minutes. Drain rice and immediately rinse with cold water until rice is room temperature, about 1 minutes.
• Place 1 cup cooked rice in a medium bowl with sour cream; stir to combine. Heat 2 tablespoons butter and oil in a well-seasoned 10-inch cast iron or nonstick skillet over medium-low heat until just melted. Spread rice and sour cream mixture in an even layer in bottom of skillet. Spoon remaining cooled rice on top, being sure to mound rice slightly towards the center, while still allowing rice to touch edges of skillet. Using the handle of a wooden spoon, poke 6 to 7 holes in the rice, going all the way to the bottom of the skillet to allow steam to escape. Cook 15 minutes, turning skillet on burner a quarter turn every 3 to 4 minutes to ensure even browning.
• Cut remaining butter into small cubes. Add butter cubes around edges of rice and in steam holes after 15 minutes of cooking. Continue to cook over medium-low and turn skillet a quarter turn every 3 to 4 minutes until bottom and sides of rice are golden and crisp, another 15 to 18 minutes.
• Remove from heat and cover skillet with a large plate or serving platter (right side down). Carefully but swiftly (and with confidence!) invert rice in skillet onto serving plate. Serve warm.

CRUNCHY BOTTOM BUTTER RICE

Steps:

• Preparation: Boil several quarts of water in large pot, no need to measure. When water comes to a boil add rice and cook until half done (think al dente for pasta) stiring occasionally. This usually takes about 10-15 minutes, depending on type of rice.
• Place strainer in sink and pour in half cooked rice. Run cool water over rice until completely cooled.
• Place butter in a pot with a lid. Melt butter over medium heat. Pour cold rice over butter. With the end of a wooden spoon (or something like that) make 6-8 holes in the rice all the way to the bottom of the pot (this will help rice steam evenly).
• Place lid on pot and let cook without peeking for 15 minutes. Check for browning at bottom edge of pan. If rice is not ready cook for another 10-15 minutes. If bottom of rice is lightly browned and rice is cooked turn rice out into a serving bowl and stir gently. If rice is brown but not completely cooked turn heat down to low and cook for another 5-10 minutes. If rice is cooked but not brown turn heat up to medium high and cook until bottom is browned. This step can be difficult to master but the result is crunchy buttery goodness worth practicing for!

CRISPY RICE

Steps:

• Bring a large pot of well-salted water to a boil.
• Place the rice in a large bowl, rinse with cold water and drain in a colander until the water runs totally clear. Drain well.
• Add the rice to the pot and boil until the grains are soft on the outside but still hard at the center, about 6 minutes. Drain the rice and rinse under cold water.
• Measure out 1 1/4 cups of the parcooked rice and transfer to a bowl; stir in the yogurt, the 1 tablespoon melted butter and 1/4 teaspoon salt.
• Melt the oil and the remaining 1 tablespoon butter together over medium-low heat in a 2- to 3-quart nonstick pot with a tight-fitting lid. Add the yogurt rice and spread it evenly to cover the bottom of the pot. Add the remaining rice, mounding it into a pyramid shape. Insert the handle of a wooden spoon into the mound 3 or 4 times to make vents for steam to escape. Increase the heat to medium-high and cook until the rice starts to steam, about 2 minutes. Reduce the heat to medium-low and cover the pot, first with a clean towel and then with a lid. Steam until the rice is fully cooked and a golden brown crust has formed on the bottom, about 50 minutes.
• Spoon the loose rice onto a platter, then use a firm spatula to remove the crust from the pan. Top the rice with the crust and sprinkle with the parsley and sumac if using. Serve immediately.

STICK OF BUTTER RICE- THE BEST RICE YOU'LL EVER EAT

Steps:

• •Preheat oven to 425 degrees.
• •In a 9x9 inch baking dish combine rice, soup and broth.
• •In a 9x9 inch baking dish combine rice, soup and broth.
• •Cover with foil and bake for 30 minutes.
• •Remove cover and bake 30 minutes more.

FLUFFY BUTTERED RICE

Steps:

• Preheat oven to 350*F Spray a 8x8 casserole dish and set aside. In a saucepan, bring chicken broth & water to a boil. Add rice, sugar, salt and lemon juice. Stir well. Pour into prepared casserole dish. Cover with foil and bake for 30 minutes. Remove from oven and stir in butter. Serve Immediately.

GARLIC BUTTER RICE AND VEGGIES

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and cool to room temperature, about 30 minutes. Refrigerator 8 hours to overnight.
• Melt butter in a large frying pan or wok over low heat. Add onion and garlic; cook until onion is soft, about 5 minutes. Add bacon and frozen vegetables; fry until bacon is cooked through, 7 to 10 minutes.
• Add cold rice and stir until rice is completely coated in butter. Season with salt and pepper and cook until heated through, about 5 minutes.