85 Ratings
  • 5 star values: 42
  • 4 star values: 22
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3

Awesome rice cooked in chicken broth, then topped with burnt butter! A family favorite that my Greek grandpa used to make! My dad loves it with plain yogurt on top, and my mother, with buttery tomato sauce. Great with everything!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken broth and rice in a large pot. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.

  • During the last 5 minutes of the rice, melt the butter in a small skillet over medium-high heat until it browns and the foam starts to clear. It will be a dark brown, similar to chocolate.

  • After the rice has simmered for the 15 minutes, remove it from the heat. Pour the burnt butter over it, being careful not to spatter. Do not stir into the rice. Replace the lid, and let stand for 15 minutes. Stir and season with salt to taste before serving.

Nutrition Facts

271 calories; 11.8 g total fat; 31 mg cholesterol; 84 mg sodium. 37 g carbohydrates; 3.4 g protein; Full Nutrition


Reviews (70)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/31/2006
Understated yet fabulous. This last time I made it I tossed on a layer of finely chopped fresh spinach right after pouring the butter on. It steamed perfectly and added some beatiful color flavor and nutrition (gotta get it into the toddler somehow!). I also love this recipe because unlike plain rice the leftovers don't dry out and you can enjoy it several days later. Thank you for this go-to side dish that I can pull out on a moments notice and impress company.
(40)

Most helpful critical review

Rating: 1 stars
01/20/2010
Although I'm glad I tried this I won't make it again. The taste was interesting but not all that good. It is at least something different to make when your ingredients are scarce.
(1)
85 Ratings
  • 5 star values: 42
  • 4 star values: 22
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
01/31/2006
Understated yet fabulous. This last time I made it I tossed on a layer of finely chopped fresh spinach right after pouring the butter on. It steamed perfectly and added some beatiful color flavor and nutrition (gotta get it into the toddler somehow!). I also love this recipe because unlike plain rice the leftovers don't dry out and you can enjoy it several days later. Thank you for this go-to side dish that I can pull out on a moments notice and impress company.
(40)
Rating: 5 stars
09/06/2006
Hold on while I unclog my arteries. Ah-hem. This is one of the best tasting rice dishes I've ever had. It's simple to make and the whole family scarfed it down. I made the following changes: One can of chicken broth one can of vegetable broth (slightly less than 4 cups but it turned out perfect). I also added a little garlic powder before boiling the rice. I also made mine in my electric skillet which made clean-up a breeze (the butter I burned in a separate pan). Imagine...burning your food on purpose! Who cares it works! Thanks so much!
(27)
Rating: 4 stars
06/25/2005
Its so easy and tasty. I added some garlic to my rice when i cooked the butter and it gave a really nice flavor. make sure you use the long grain as written otherwise using japanese type rice will turn out a bit watery. it didnt bother me that is was a bit watery so I would say that I enjoyed it. thanks leslie for submitting this recipe.:)
(22)
Rating: 3 stars
09/27/2004
I really liked the flavor that the burnt butter gave the rice. It's very subtle and goes well with anything. However I followed the directions exactly and the rice was still crunchy after standing for 15 minutes. I had to take the lid off and add a bit more water and cook longer. Next time I would simmer for 20 minutes at the beginning instead of 15.
(19)
Rating: 5 stars
01/03/2005
This rice was absolutely delicious - I can't wait to make it again! I cut the recipe in half and it turned out perfectly. I cooked the butter in a stainless steel skillet only until medium brown - there was still some foam on top. The browned butter gave a wonderfully rich and nutty flavour to the rice just excellent!!
(11)
Rating: 5 stars
03/11/2012
I make recipes from All Recipes almost every week and this is the first one I've commented on. This rice is amazing! I added the suggestions of others - adding a little chopped spinach and garlic. I give it 10 stars!
(10)
Rating: 3 stars
04/06/2004
I'm not really sure what I expected but this tasted like rice covered in burnt butter. Not so good.
(10)
Rating: 5 stars
03/31/2009
My Family just raves about this rice!! My son can't get enough of it!!! It may have to cook 5 minutes longer!! This is a keeper
(8)
Rating: 5 stars
01/21/2011
SUPER delicious & simple. I served this with Greek chicken and thought it was just so good. I'm Ukrainian/German and we eat A LOT of things cooked with browned butter so this was right up my alley. LOVED IT!!!
(7)