Cowboy Butter Rice
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Modern American
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
A savory, mildly-spiced, buttery bowl of rice that takes no time at all.
Chef Christian Gill
Ingredients
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4 cups White Long Grain Rice
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2 tbsp Spiceology's Derek Wolf's Cowboy Butter
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5 cups Water
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¼ cup Garlic (thinly sliced)
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½ cup Shallots (small dice)
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1 cup Unsalted Butter (softened)
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1Parsley (rough chop)
Directions
In a medium mixing bowl, combine softened butter and Spiceology's Derek Wolf Cowboy Butter. Mix with a spatula until thoroughly combined and set aside.
In a large bowl, wash your rice until the water runs clear (approximately six wash and rinses).
In a large dutch oven or medium stock pot, melt 3 tbsp of the compound butter.
Saute the garlic and shallots for 3-4 minutes until toasty and fragrant. Add rinsed white rice and saute for 5 minutes over medium high heat.Add water and whisk thoroughly.
Bring to a light boil, cover, reduce heat to low and cook for 14 minutes.
Turn off heat and leave on burner for five minutes then add parsley and fluff.
Serve as a side, or a whole bowl to yourself.