"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 05-03-2012, 07:25 PM   #1
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
TNT Rice and Browned Butter

This is so good with simply prepared seafood,chicken or pork or veal tenderloin or chops.
Bring 3 cups of chicken stock/broth to boil along with the juice of one lemon in a med sauce pan. Add 1 cup white rice,return to boil, reduce heat.Cover and simmer til liquid is absorbed,about 20 min. Now melt 1/4 cup of butter til richly browned but don't burn. Stir butter into the cooked rice let sit a few minutes before serving. I top with 2-3 tab. of chopped fresh parsley. Enjoy
kades I have a recipe for veal piccante if anyone is interested.

__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-03-2012, 07:32 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
The taste of browned butter is a great addition to rice. Brown butter is key to a good pilaf.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-03-2012, 07:34 PM   #3
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Andy M. View Post
The taste of browned butter is a great addition to rice. Brown butter is key to a good pilaf.
thanks Andy, do you have a recipe you like you would be kind enough to pass on?
cj
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-03-2012, 07:39 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
Pilaf

CJ, this is my Mom's recipe. I grew up eating this as the standard side dish to most meals.

Pilaf

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth

Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium heat for a few minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner and let it rest in the pan (covered) for 5 to 10 minutes. Fluff with a fork and serve.

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-03-2012, 07:51 PM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Andy M. View Post
CJ, this is my Mom's recipe. I grew up eating this as the standard side dish to most meals.

Pilaf

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth

Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium heat for a few minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner and let it rest in the pan (covered) for 5 to 10 minutes. Fluff with a fork and serve.

Andy,
Thank you so much. This looks wonderful I think it will be part of our Sunday diiner I know the kids will gobble this up, and ask for seconds
Thanks again,
cj
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-04-2012, 12:41 AM   #6
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
It's interesting that the common rule is 1 cup of rice to 2 cups of liquid, yet the recipe in the OP is 1:3. I wonder why that doesn't come out too wet/gummy. The 20 minutes fits my usual experience cooking white rice (40 minutes for brown rice).
__________________
Greg Who Cooks is offline   Reply With Quote
Old 05-07-2012, 05:29 PM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by Andy M. View Post
CJ, this is my Mom's recipe. I grew up eating this as the standard side dish to most meals.

Pilaf

1 C Rice, long grain
4 Tb Butter
2 Nests of Angel Hair Pasta
2 C Chicken broth

Thoroughly rinse and drain the rice.

Melt the butter in a 2-quart pan. Crumble the pasta nests into the butter. Brown the pasta in the butter. The butter and the noodles should turn a fairly dark brown (more than golden brown but less than burned). It is the browning of the butter and noodles that really gives the pilaf its flavor.

Add the rice and cook over medium heat for a few minutes, stirring occasionally.

Add the broth and bring to a boil over high heat. Reduce to a simmer, and cook, covered, for 25 minutes. Don't open the pan to look or stir.

At the end of the cooking time, turn off the burner and let it rest in the pan (covered) for 5 to 10 minutes. Fluff with a fork and serve.

Andy,
made your mom's recipe yesterday. It was a smash hit. My whole family dove in and didn't come up again til it was all gone. Thanks so much this is a keeper.
cj
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-07-2012, 06:18 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
I'm glad you all liked it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-15-2012, 05:06 PM   #9
Senior Cook
 
zfranca's Avatar
 
Join Date: Jul 2010
Location: SARZANA, La Spezia
Posts: 227
Send a message via Skype™ to zfranca
Quote:
Originally Posted by Greg Who Cooks View Post
It's interesting that the common rule is 1 cup of rice to 2 cups of liquid, yet the recipe in the OP is 1:3. I wonder why that doesn't come out too wet/gummy. The 20 minutes fits my usual experience cooking white rice (40 minutes for brown rice).
I was wondering about that, also.
My rule is: 1 cup of rice to 2 1/2 cups of liquid (cooking with the lid on).
Absorbency and cooking time can vary depending on the type of rice used.
__________________
We are all angels with one wing. Only together we can fly.
www.cookingwithfranca.blogspot.com
zfranca is offline   Reply With Quote
Old 08-15-2012, 05:13 PM   #10
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by zfranca View Post
I was wondering about that, also.
My rule is: 1 cup of rice to 2 1/2 cups of liquid. Sometimes the liquid absorbency depends on the type of rice used.
I'm sorry it should have read 2 cups to 1 cup or 4 cups to 2 to double it. Was posting before I got my glasses and right after eye surgery. So I hit the 3 instead of the 2.
kadesma
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Reply

Tags
butter, rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.