Butter Rice

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.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 375
• Protein: 5 g
• Carbs: 58 g
• Fat: 13 g

Ingredients

• 300 g White rice ( rinsed )
• 600 ml Mineral water
• 60 g Minimum butter sweet ( cold, diced )
• 1 pinch Gray sea salt

Instructions

1. Rinse the rice

   Run the white rice under cold water in a fine mesh strainer. Stir until the water runs perfectly clear to remove excess starch.

2. Toast the rice

   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. Covered cooking

   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. Finish with butter

   Off the heat, add the remaining cold cubed butter. Gently fluff with a fork to separate the grains without mashing them.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat with a spoonful of water to restore moisture.