Buttery Seasoned Rice Food

BUTTERY SEASONED RICE

Steps:

• Place all Rice ingredients in a large saucepan and give it a stir.
• Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
• Cook for 13 minutes - do not lift lid!
• Tilt pot then QUICKLY peek to ensure all water is absorbed.
• Remove from stove, stand 10 minutes with lid on.
• Add butter and fluff rice with a rubber spatula. Serve!
• Storage - please read Note 4.
• Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

BUTTERY BEJEWELED RICE

Steps:

• Preheat oven to 350°F. Separate dark green parts from scallions; thinly slice dark green parts and white and pale green parts, keeping them separate. Set aside. Arrange almonds and pistachios on opposite sides of a rimmed baking sheet and toast until almonds are golden brown, about 3 minutes. Remove almonds from baking sheet and toss pistachios. Return baking sheet with pistachios to oven and toast until golden brown, about 4 minutes longer. Let cool.
• Melt 3 Tbsp. butter in a large heavy pot over medium heat. Add carrots and cook, stirring occasionally, until softened but without having taken on any color, 10-12 minutes. Stir in sugar and a pinch of salt and cook, stirring, until sugar dissolves, about 1 minute. Transfer carrots to a medium bowl.
• Melt another 4 Tbsp. butter in the same pot over medium. Add garlic and reserved pale green and white parts of scallions and cook, stirring occasionally, until softened but without taking on any color, about 5 minutes. Stir in rice, cardamom, cinnamon, red pepper flakes, and turmeric and cook, stirring often, until some grains are translucent, about 3 minutes. Add 1 Tbsp. salt and 3¾ cups water and bring to a boil. Reduce heat to medium-low, cover pot, and simmer until rice is tender, 25-30 minutes. Remove pot from heat; let sit 10 minutes to allow rice to steam longer.
• While rice is cooking, melt 2 Tbsp. butter in a small skillet over medium heat. Add dried fruit and cook, stirring often, until fruit is plumped and softened, about 4 minutes. Set aside.
• Add remaining 3 Tbsp. butter to rice and fluff with a fork. Spoon pilaf onto a large platter. Top with neatly defined rows of dried fruit, almonds, pistachios, carrots, and reserved scallion greens, or, if you prefer, mix all the toppings into the rice before arranging on the platter.

HOMEMADE SEASONED RICE MIX

Steps:

• Combine all ingredients in a storage container with a tight-fitting lid. Yield: about 3-1/2 cups., To prepare rice as a side dish: Combine 2 cups water and 1 tablespoon butter in a saucepan; bring to a boil. Stir in one rounded cup of rice mix. Reduce heat; cover and simmer for 15-20 minutes.

SEASONED RICE

Steps:

• Combine all ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.

SEASONED RICE

Steps:

• In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed.
• Melt margarine in a large saucepan over medium heat. Stir in remaining 2/3 cup water, nutritional yeast, garlic powder, basil and salt; heat for 5 minutes. Stir in cooked rice and cook until heated through, about 2 minutes.

YUMMY SEASONED MINUTE RICE

Steps:

• Add all seasonings except butter and half of the sesame seeds to a microwave safe measuring cup.
• Add water and heat in microwave for 2 minutes to dissolve bouillon.
• Transfer to a small pot with lid and bring to a boil.
• Add rice, stir, cover and remove from heat.
• Let steam for 5 minutes and then add butter, fluff and recover until ready to serve.
• Sprinkle with remaining sesame seeds when serving.