Yellow Butter Rice

Howdy Folks! 🙂

I know for many, cooking rice just right can be a challenge. And so I thought to share one of my favorite – and trusted, rice recipes. There’s many ways to cook rice, but the end result should always be separate, distinct grains that you can fluff with a fork. Hope you get the same result with this recipe, and enjoy! 🙂

Yellow Butter Rice

Recipe by LubayaCourse: MainDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 2 Cups Nakonde Rice ( or any other fragrant, long grain rice e.g Jasmine or Basmati Rice)

  • 2 Tablespoons Salted Butter

  • 1/2 Teaspoon Tumeric Powder

  • 1 Teaspoon Robertsons Spice for Rice

  • 2 1/2 Cups Boiling Water

Directions

  • Make Sure the rice is clean and well sorted.
  • Wash the rice well, in warm water. I use warm water as it helps release as much of the starch as possible, reducing the likelihood of the rice ending up like porridge 😉
  • After a couple of washes, and when the water is clear again, then you can proceed to the cooking stage.
  • Melt the butter is a medium sized saucepan. Make sure to drain out as much of the water as possible from the rice, before proceeding.
  • When the butter is melted and hot (careful not to let it burn), Add the rice to the saucepan and begin to fry, making sure all the grains are covered with butter. Do this for about 5 – 10 minutes.
  • Next, add your seasonings. Since the recipe called for Salted butter, do Not add extra salt.
  • Gently fry the rice, mixing till the grains are fully coated in the seasonings and almost crispy. Then, slowly pour in the boiling water until the rice is just about covered. Make sure to stand at a safe distance while doing this.
  • Yep. Cover the pot and cook the rice on medium heat for about 10 – 15 minutes.
  • When the water is almost all fully absorbed, cover the pot with a fitting lid and turn off the heat. The residual heat and steam will cook the rice to the perfect level, by the time the stove is fully switched off.
  • When done, fluff the rice with a fork and serve on a plate with desired protein and veg. I used a bowl to mold my rice by pressing it tightly into the bowl, and then turning it upside down on a plate. Doesn’t that look pretty? Enjoy! 🙂

After reading to the end...what do you think? :-)