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When I’m in a pinch and don’t have time to invest in a complicated main course, I find white rice side dishes are the perfect complement to a rotisserie chicken, filet mignon, grilled shrimp, or with a simple fried sunny side egg cooked in olive oil on top of a bed of rice.
The white rice dish can be made the night before. In fact, the combination of butter and pepper ensures the rice retains it’s moisture and tastes better the next day.
It’s so delicious, I can’t help but take a bite after it’s done cooking in the rice cooker and adds the finishing touch baking in the oven.
Cubes of butter coat sections of the rice while the outside edges are crunchy. Mixing the butter with the rice brings the side dish together.
One of the reasons why I like to cook Carolina Gold rice is how aromatic it is. You don’t need to add a suitcase of bells and whistles in the form of herbs and sauces to enjoy this heirloom rice.
The perfect marriage between French, Irish butter, and pepper will have you adding this recipe to your list of favorites. Enjoy!
Easy Butter and Pepper Rice
One of the reasons why I like to cook Carolina Gold rice is how aromatic it is. You don't need to add a suitcase of bells and whistles in the form of herbs and sauces to enjoy this heirloom rice. The perfect marriage between French, Irish butter, and pepper will have you adding this recipe to your list of favorites. Enjoy!
Place one sheet of parchment paper on a baking sheet
Press 'Rice' button. Cook for 20 minutes or until most of the water is evaporated.
Spread rice onto the baking sheet with a spatula
Distribute cubes of butter on the baking sheet
Grind pepper over the rice
Bake for 10 minutes
After 10 minutes take the baking sheet out of the oven. Fluff with a fork, making sure butter and pepper coat every rice kernel.
Notes
If you don’t have a rice cooker, the recipe can be converted to a stovetop pot. Cook on medium heat and keep an eye on it. When I cook rice on the stove, I notice the water evaporates more quickly. I add an additional half a cup of water for a total of two and a half cups. Be prepared to adjust the amount of butter used in dry and humid climates. For example, when I make this dish in the summer, due to humidity levels in the Midwest, I reduce the amount of butter to one tablespoon. In the winter until early spring, when the air is dry, I resort back to two tablespoons. I use one tablespoon of Kerry Gold and one tablespoon of Trader Jacques cultured salt butter. Both are found at Trader Joe’s. The combination of French and Irish butter makes this side dish out of this world. Sometimes I like to serve this by covering my bowl of rice with a layer of gluten-free nutritional yeast for additional protein and sriracha sauce for an extra spice kick.
Keyword carolina gold rice, carolina plantation rice, cheap easy side dish, white rice
