| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Latimes3 | 4 | Servings | |
INGREDIENTS
| 1 | c | Long-grain white rice |
| 2 | c | Water |
| 3/4 | t | Salt |
| 1/4 | c | Butter |
INSTRUCTIONS
Spread rice in single layer on 17- by 13-inch jelly roll pan and bake at 350 degrees until lightly toasted, 7 to 10 minutes. Bring water to boil in deep, heavy-bottomed pot and add salt. Add toasted rice slowly so that water continues to boil. Stir to be sure no rice is sticking to bottom of pan, then reduce heat to low, cover and simmer until tender, about 15 minutes. Meanwhile, melt butter in small saucepan over medium heat, tilting back and forth to keep butter moving as it melts. Watch carefully because butter will turn light brown in seconds. Remove from heat as soon as it turns deep tan in color, 2 to 3 minutes. (Do not use saucepan that is black on the interior because you won't be able to judge butter's color.) Set aside until rice is cooked. Stir browned butter into cooked rice and serve hot. Variation: Add 3 finely chopped green onions, 1 cup finely chopped watercress leaves, 1/2 cup finely chopped parsley and juice of 1 lemon to cooked rice and toss to mix well. Taste and add salt if needed. Serve warm. Yields 4 (1-cup) servings. Each serving: 270 calories; 562 mg sodium; 31 mg cholesterol; 12 grams fat; 37 grams carbohydrates; 3 grams protein; 0.14 gram fiber Comments: This dish can be prepared early in the day and reheated in the oven when ready to serve. Recipe Source: Los Angeles Times - 04-14-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 30.5mg
Sodium: 441.5mg
Potassium: 18.5mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g