Butter Rice
Ingredients
- 300 gWhite rice (rinsed)
- 600 mlMineral water
- 60 gUnsalted butter (cold, diced)
- 1 pinchGray sea salt
Method
Perfectly separated, glistening rice grains infused with a nutty butter flavor. The texture is tender, with each grain coated in fat for an immediate melt-in-your-mouth feel.
- 1
Run the white rice under cold water in a fine mesh strainer. Stir until the water runs perfectly clear to remove excess starch.
- 2
In a skillet, melt half of the butter. When it starts to foam, add the rice and stir until the grains become translucent and shiny.
- 3
Pour in the mineral water and salt. Bring to a boil, then reduce heat to minimum. Cover tightly. Cook for 10 to 12 minutes until all liquid is absorbed.
- 4
Off the heat, add the remaining cold cubed butter. Gently fluff with a fork to separate the grains without mashing them.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking; the steam must stay trapped to cook the core of the grain.
- Use a fork to fluff, never a spoon, to keep the grains intact.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat with a spoonful of water to restore moisture.
