Lauren's Famous Butter Rice

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Written by: laurenslatest 
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Everyone always asks me...

...how do you make your rice taste SO GOOD? 

It started with my father-in-law, and then word spread like wildfire.  

" Lauren makes really good rice" 

It's a weird title to carry, but I carry it with pride and today am sharing all my secrets to all who want to hear. Read on, friends. Read on. 

There are a few guidelines I always follow when making this perfect butter rice to give it flavor, but not too many to make you never want to attempt to make this. It's surprisingly simple and only takes an extra 5 minutes to throw together. 

Also, I'd like to point out that this recipe is based on a recipe from my Mom for Rice Pilaf, except minus all the goodies you typically get in a pilaf. Thanks Momma!
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Here are my secrets:

  1. Use butter. A lot of butter. Since I call this 'butter rice', this should be no surprise to anyone.
  2. Saute some finely diced yellow onion in that pool of butter before adding the rice. After it's all cooked, no one will know it's there. This is one of the reasons this rice tastes so good.
  3. Use long grain white rice. Just because that's how my Mum does it, ok? Glad we're on the same page with that.
  4. Add in salt AND pepper. Again, salt and pepper means FLAVOUR.
  5. Use chicken stock instead of water. This is the kicker. DO NOT miss this step.
  6. Add in 2-3 bay leaves. You add them in and pick them out before serving. No one will have any idea that is what makes this rice incredible! 
  7. Turn off the heat during the last 5 minutes of cooking and let the rice steam for 10-15 minutes on the hot burner. This will ensure your rice cooks perfectly, isn't clumpy and won't scorch the bottom of the pan. #winning
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Lauren's Famous Butter Rice

Ingredients: 
1/3 cup butter 
1/2 medium yellow onion, finely diced 
1 1/2 cups long grain white rice 
3 cups good quality chicken stock* 
salt & pepper, to taste 
2-3 bay leaves 

Directions: 
Melt butter over medium heat in  large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter. Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.} Turn heat off rice, but keep on hot burner for 10 minutes to steam and prevent scorching. Fluff rice with fork, remove bay leaves and serve as desired. Top with  dried parsley flakes {optional}.  

*I like the stocks in a box, but the bouillon pastes and powdered cubes work great too! You just have to be careful about the sodium levels. Taste as you go and don't add too much salt.  
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