Butter(ed?) Rice
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Can someone tell me how to make buttered Rice? Do you simply pop the butter into the rice cooker together with the rice or do you melt the better and add it to cooked rice?
Or is it not as simple as that? -
All wrong, you add the butter on top of the cooked rice.
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You're supposed to heat the butter till it turns to oil first, then mix it with the uncooked rice, then cook the rice. Like chickeen rice, you know?
Use a frying pan for the butter. -
That's baked rice?
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Hmmm?Originally posted by ditzy:You're supposed to heat the butter till it turns to oil first, then mix it with the uncooked rice, then cook the rice. Like chickeen rice, you know? Use a frying pan for the butter.
Now I've got 2 conflicting advice: premix and pour the mixture on top of cooked rice.
Which one? ?!
I think I'll go for the lazier option: pour on cooked rice. Hmmmmm Butter...and rice.... yum yum. -
But then you'll be eating rice coated with butter oil, compared with the fragance of butter cooked with the grain of the rice?Originally posted by scabstermooch:Hmmm?
Now I've got 2 conflicting advice: premix and pour the mixture on top of cooked rice.
Which one? ?!
I think I'll go for the lazier option: pour on cooked rice. Hmmmmm Butter...and rice.... yum yum. Liddat chicken rice would be the stock poured over the cooked rice instead? -
" cups long grain rice, washed and drained
1 tablespoon butter or margarine
1 tablespoon oil
1 big onions, sliced
2 cloves garlic, chopped
3 cups water
1 lemongrass, smashed
2 pandan leaves, shredded and knotted
50 g celery, chopped
1/2 cup raisins
5 kaffir lime leaf, finely shredded (limau purut)
Seasoning
1/2 teaspoon salt, to taste
1 teaspoon instant chicken bouillon granules
1 teaspoon sugar, to taste
2 teaspoons fish sauce (Nampla)
1 dash pepper
Garnishing
chopped spring onions
chopped coriander
toasted peanuts
Not the one? See other Herbed Butter Rice Recipes
* < 30 mins Snacks
* White rice Snacks
* Asian Snacks
* Potluck Snacks
1. Heat butter or margarine and oil in a wok.
2. Fry garlic and onions.
3. Add lemon grass and pandan leaves.
4. Stir in rice, celery and seasoning.
5. Mix well to combine.
6. Dish rice into an electric rice cooker.
7. Cook rice as usual.
8. When rice is almost cooked and dry, add all the raisins.
9. Stir well to mix.
10. Stand rice in cooker for 10 to 15 minutes.
11. Dish up rice and mix in kaffir lime leaves.
12. Divide rice into equal portions and serve on plates."
I suppose it's ditzy's way then. -
Must it be fried in a frying pan? Coz the stove's outside, its raining now and I cannot be arsed to washup afterwards.
Will a microwave do? -
That is so darn complicated! Still there might be something to the premix idea. Will try it.Originally posted by missqi:" cups long grain rice, washed and drained
1 tablespoon butter or margarine
1 tablespoon oil
1 big onions, sliced
2 cloves garlic, chopped
3 cups water
1 lemongrass, smashed
2 pandan leaves, shredded and knotted
50 g celery, chopped
1/2 cup raisins
5 kaffir lime leaf, finely shredded (limau purut)
Seasoning
1/2 teaspoon salt, to taste
1 teaspoon instant chicken bouillon granules
1 teaspoon sugar, to taste
2 teaspoons fish sauce (Nampla)
1 dash pepper
Garnishing
chopped spring onions
chopped coriander
toasted peanuts
Not the one? See other Herbed Butter Rice Recipes
* < 30 mins Snacks
* White rice Snacks
* Asian Snacks
* Potluck Snacks
1. Heat butter or margarine and oil in a wok.
2. Fry garlic and onions.
3. Add lemon grass and pandan leaves.
4. Stir in rice, celery and seasoning.
5. Mix well to combine.
6. Dish rice into an electric rice cooker.
7. Cook rice as usual.
8. When rice is almost cooked and dry, add all the raisins.
9. Stir well to mix.
10. Stand rice in cooker for 10 to 15 minutes.
11. Dish up rice and mix in kaffir lime leaves.
12. Divide rice into equal portions and serve on plates."
I suppose it's ditzy's way then. -
Have you cooked this before? How much rice to butter or is it the more the merrier?Originally posted by ditzy:But then you'll be eating rice coated with butter oil, compared with the fragance of butter cooked with the grain of the rice? Liddat chicken rice would be the stock poured over the cooked rice instead?
I do love the smell and taste of artery-clogging melted butter... -
Never, just giving you my 3 cents worth.Originally posted by scabstermooch:Have you cooked this before? How much rice to butter or is it the more the merrier?
I do love the smell and taste of artery-clogging melted butter... -
kns... I thought you were speaking with the benefit of experience!!!Originally posted by ditzy:Never, just giving you my 3 cents worth. -
I read it off some premix for butter rice what.Originally posted by scabstermooch:kns... I thought you were speaking with the benefit of experience!!! -
wah biang eh.
so mafan.
eat one spoon butter den eat one spoon rice lah.
go inside stomach oso the same. -
Originally posted by Hello Kitty:wah biang eh.
so mafan.
eat one spoon butter den eat one spoon rice lah.
go inside stomach oso the same. -
si kitty
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if fry rice wif butter n onion will be very fragrant n tasty. yum
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LOL.Originally posted by Hello Kitty:wah biang eh.
so mafan.
eat one spoon butter den eat one spoon rice lah.
go inside stomach oso the same. -
Cool...LOL...like the commercial he eat coffee powder then drink hot water....Originally posted by Pitot: 
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butter rice .. last time how i do it at the reswturant is sautee some finely dice white onions till fragrance and almost slightly brown then when its almost down i add a little salt to the butter and some chicken powder for the X factor and a few pieces of Bay leaf. then take the whole mixture and mix it well in cooked rice. Normally its not the typical long grain rice when use at home. not wrong its Basami rice or something. Can keep in lower compartment of fridge for till 3 days. Heat up as per normal
otherwise gather a baking disk .. put some buttered rice and some nice seafood on it . top it up with a little creams .. not too thick kind and the top the mixture with mozarrella cheese .. bake it in over .. VOILA now u have seafood baked rice .. my favorite