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!
Equipment
- rice cooker
Ingredients
- 1 cup rice
- 2 cups water
- 1/2 tsp sea salt
- 2 tbsps salted butter
Instructions
- Add one cup of rice to the rice cooker
- Stir 1/2 teaspoon of salt into the rice
- Add two cups of rice
- Preheat the oven to 300 degrees Fahrenheit
- 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.