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Garlic Butter Rice
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Your everything-rice that you can serve with anything! Roasts, stews, char sui pork, Vietnamese lemongrass chicken, Moroccan meatballs, Mexican beef.
Flavoured enough to eat plain, straight out of the pot, no smothering with sauce required. Have some tonight, freeze some for later!
Garlic butter rice – for everything!
5 tbsp / 75g unsalted butter
5 garlic cloves, finely minced
2 cups white rice – long grain, medium grain, short grain (sushi rice) or basmati
3 cups chicken stock/broth, low sodium
¾ tsp salt
1 tbsp parsley, finely chopped, plus more for garnish (optional)
1. Melt half the butter in a large saucepan on medium high, sauté garlic 30 sec until light golden. Add rice and stir 1 minute.
2. Add stock and salt, turn heat up to high. Bring to simmer, put lid on and turn down to low (or medium low for weak stove). Cook 15 min – no peeking, no stirring – until liquid absorbed. Rest with lid on 10 min. Fluff, then stir through remaining butter until melted. Toss through parsley, eat! Keeps 2 days in fridge, freezer 3 months.
Flavoured enough to eat plain, straight out of the pot, no smothering with sauce required. Have some tonight, freeze some for later!
Garlic butter rice – for everything!
5 tbsp / 75g unsalted butter
5 garlic cloves, finely minced
2 cups white rice – long grain, medium grain, short grain (sushi rice) or basmati
3 cups chicken stock/broth, low sodium
¾ tsp salt
1 tbsp parsley, finely chopped, plus more for garnish (optional)
1. Melt half the butter in a large saucepan on medium high, sauté garlic 30 sec until light golden. Add rice and stir 1 minute.
2. Add stock and salt, turn heat up to high. Bring to simmer, put lid on and turn down to low (or medium low for weak stove). Cook 15 min – no peeking, no stirring – until liquid absorbed. Rest with lid on 10 min. Fluff, then stir through remaining butter until melted. Toss through parsley, eat! Keeps 2 days in fridge, freezer 3 months.
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