Directions:
- Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
- Rinse rice until water runs clear (or as close to clear as you can get it).
- Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
- Drain rice in colander, reserve.
- In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
- Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
- With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
- Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
- Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
- Cook rice until it's done, about 30 minutes.
- Try not to check it too often, as it needs to steam.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.72 Kcal (426 kJ) | ||
| Calories from fat | 103.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 79.56mg | 3% | |
| Potassium | 3.42mg | 0% | |
| Protein | 0.14g | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 36.25 Kcal (152 kJ) | ||
| Calories from fat | 36.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 18% | |
|---|---|---|---|
| Cholesterol | 10.87mg | 10% | |
| Sodium | 28.35mg | 3% | |
| Potassium | 1.22mg | 0% | |
| Protein | 0.05g | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 10.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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