Buttered Rice Pilaf


This is a very simple recipe but very flavorful and different way of serving rice, a good accompaniment to grilled meats like the joojeh chicken above.

2 cups jasmine or long grain rice
4 tablespoons of butter
1 teaspoon salt
2 cups water or chicken broth

In a pan, melt the butter and add the rice; stir until the rice gets slightly browned and smells toasted. Add the salt and liquid, stir and cover until it comes to a boil and turn it down to low. Do not lift the cover. Let it cook on low heat and covered for 20 minutes. Fluff up the rice before serving.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

One thought on “Buttered Rice Pilaf

  1. Typical INgredients

    what a great and simple recipe…I must try this, very easy and I’m sure it tasty too…

    Happy Easter!



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