Who knew rice could taste this good with just three ingredients? Say hello to Butter Rice — quick, cozy, and crave-worthy!
This is the first dish I learned to cook as a child by watching my dad, who often made it at dinnertime, and my grandmother did too. With only three ingredients, this dish soon became my favorite growing up. To this day, I often make it as it is the perfect side dish to most of my dinners. It’s my go-to comfort dish when I’m alone and not in the mood to cook. What can I say? I’m not perfect—but this dish always hits the spot.
It is reliable, low-maintenance, and never judges me for eating it straight out of the pan. Honestly, if it could do my taxes, I would probably marry it.
I have tried to fancy it up a few times by adding spices and a garnish or two, but somehow, it never feels right. This dish isn’t meant to be impressive; it is comfort food in its purest form.
While some people will pass down fine china or secret family recipes with twenty steps and a sous-vide machine, I, on the other hand, will pass down this three-ingredient wonder like it’s culinary gold. Because in my book, it is. And yes, the fine china will be passed down too.
In this Article
A Note From Giangi
Key Ingredients
Basmati rice – or jasmine rice, a long-grain white rice that absorbs the butter wonderfully and retains its shape when cooking.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor. I am very generous when I cook with butter. I start with less and add and taste to season to your liking. A word of caution: do not eat all the rice before testing it. Speaking from experience 🙂
Frozen peas give the rice a wonderful fragrance and a hint of sweetness. In my book, nothing is more delicious than peas and butter; they are meant for each other.
Variations and Substitutions
I am a purist when it comes to this butter rice recipe. However, I had it made with chicken broth, and it was good. It’s not the same flavor at all, but it is good. Beware of salt and taste before seasoning.
Adding a couple of fresh garlic cloves to the broth or water during cooking gives it another flavor. Remove the garlic before serving.
How to make this delicious buttery rice
With all my recipes, please assemble all the ingredients before starting cooking and baking. I will make it quick, as it is a speedy recipe. Are you ready?
Step 1: Bring salted water to a full boil.
Step 2: Add the frozen peas and bring back to a boil.
Step 3: Add the rice and cook until firm to the bite.
Step 4: Drain and return the rice to the cooking pan. Turn off the heat and add the butter. Stir well, fluff, and taste. Serve hot.
That is all, folks!!
Giangi’s Pro Tips
- A great friend taught me this excellent trick if you eat rice often and do not know how to store it. Add unpeeled fresh garlic cloves to the rice and store away. This method will prevent little flies/bugs from taking up residence with your rice, and you will ultimately need to toss it into the garbage.
What dishes pair well with this butter rice?
The possibilities are endless, and half of my website can be named here. I serve this buttery rice alongside:
This rice is also wonderful alongside my 20-minute French herb butter salmon.
To name a few, but let your imagination go and have fun pairing this rice with peas with all your favorites.
Storing and Reheating
Store – Any leftovers in the fridge in an airtight glass container for up to three days.
Reheat – in a small casserole over simmer heat. Add a couple of tablespoons of water and a teaspoon of butter. Fluff with a fork to separate the rice grains.
Butter Rice FAQs
Is butter good in rice?
Yes, butter is amazing with rice. It enhances the rice’s flavor and texture and prevents it from sticking during cooking.
What is the 1/2/3 rule of rice?
This rule applies to the rice water ratio: 1 part uncooked rice to 2 parts liquid to produce 3 parts cooked rice. This is a helpful guideline for cooking long-grain rice.
What cultures put butter on rice?
Most states in the United States do, as does Japan, where they add soy sauce to it. Some Caribbean dishes are often added alongside coconut milk.
More Rice Recipes You Will Love
If you tried this Butter Rice or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Butter Rice
Ingredients
- 3 cups Basmati rice
- 4 tablespoons unsalted butter
- 1 cup frozen peas
Instructions
- Bring a pan of salted water to a boil.
- Add the peas and bring the water back to a boil. Add rice and cook until firm to the bite. Drain.
- Return the rice to the cooking pan, add the butter (less if you wish), mix well, and serve hot.
Equipment
Notes
- If you eat rice often and do not know how to store it, a great friend taught me this excellent trick. Add unpeeled fresh garlic cloves to the rice and store away. This method will prevent little flies/bugs from taking up residence with your rice, and you ultimately will need to toss it into the garbage.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Pasta, Rice & Grains, Dinners, Sides
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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Giangi Townsend
The easiest rice recipe you will ever make. If you have a young chef at your house, this recipe is the easiest to teach; them as they will love it, and so will you,
Z
I don’t like peas much on their own, but mixed into rice (with butter!) they’re perfect for lightening it up and making it fresh. Simple things can be really satisfying.
I’m also really enchanted by that leaf bowl – would it be too tacky to ask where that came from, if you happen to remember?
Thank you!
Giangi Townsend
Hi Z, I am happy you enjoyed my rice, it has been a favorite of mine since my younger years.
I feel in love with the bowl on one of my trips to Thailand, Koh Samui, and had to take it home with me. I love the green color, don’t you?
Bon Appetit!