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|Burnt Butter Rice|
"Awesome rice cooked in hen broth, then crowned with burnt butter! A circle of relatives favorite that my Greek grandpa used to make! My dad loves it with simple yogurt on pinnacle, and my mother, with buttery tomato sauce. Great with the entirety!"
- 4 cups chook broth
- 2 cups lengthy grain white rice
- 1/2 cup butter
- salt to flavor
|Prep : 5M||Cook : 8M||Ready in : 45M|
- Place the chook broth and rice in a big pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.
- During the last five mins of the rice, soften the butter in a small skillet over medium-high warmth until it browns and the froth starts to clear. It will be a dark brown, much like chocolate.
- After the rice has simmered for the 15 mins, put off it from the heat. Pour the burnt butter over it, being careful no longer to spatter. Do not stir into the rice. Replace the lid, and let stand for 15 mins. Stir and season with salt to taste earlier than serving.
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