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What's For Dinner? 18.49: Golden Butter Rice [1]

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Date: 2024-06-08  

As most of you know, I am a big devotee of Chef John, the OG You Tube Chef, pumping out great recipes since 2007. I am also a huge devotee of butter. So when Chef John teased a recipe about how to cook rice using butter, he had my attention.

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So, as I mentioned, when you say “butter” you have my attention:

Yes, that definitely got my attention. Now, I’ve made mention of this concoction before in February or March, but this is the diary about how I personally prepare this new favorite way to cook rice. So here goes:

So my first digression is on salted vs unsalted butter. Some things, like many baking preparations, MUST use unsalted butter, but in almost everything I do I use salted. “But zen, how can you control your salt that way?” I hear you saying. Easy. I TASTE the butter first to gauge the saltiness and then adjust as needed. It’s not rocket science.

Anyway.

So to begin with, I started with more like a stick and a half+ (Let’s be honest—it was darn near two whole sticks) of butter because butter is how I do. I added squeeze ginger and squeeze roasted garlic because convenience. I also added some fine diced onion and gave it a sweat. Then I added turmeric, the obligatory shake of cayenne, and a bit of brown sugar and let everything wake up. I did NOT add extra salt, because salted butter, and because, as you’ll read below, I paired it with something already pretty heavily salted.

Then I added the two cups of jasmine rice and cooked that up until every grain was coated in that oh so yummy butter.

I did something different with the water, as I have a bunch of cheap (relatively) saffron. Like $12 for a nice container. I crushed a nice big pinch of threads and poured warm water to make the three cups. I let it soak for a while then added it to the rice.

Lots of cheap saffron there. And it really is saffron.

Standard rice procedure. Bring to a boil, cover, lower the temperature, cook for 15-20, turn off the heat for like 15 minutes, fluff. The AROMA.

Lookit the butter glistening on that lovely rice.

I paired it with a crock pot roast pork: Just a ton of salt and pepper and let it go for 16 hours. Drain the fat and liquid, remove the bone and shred. Then dump the rice in the cooker and mix up. So yummy.

Next time, stay tuned for what I did using this technique.

Tonight, WFD is appetizers or something. I’m participating in a jazz concert to honor my former HS band director, and that’s going to be an all day thing. THAT is going to be the subject of next week’s Saturday Top Comments, so tune in and read the story.

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