Crunchy Bottom Butter Rice
Discover the ultimate comfort food with this irresistible Crunchy Bottom Butter Rice recipe! Featuring fragrant basmati rice cooked to perfection, this dish transforms simple pantry staples into a show-stopping side or main course. A rich blend of unsalted butter, turmeric-infused oil, and perfectly steamed rice creates a coveted golden crust on the bottom of the pan—a textural masterpiece that’s both crunchy and buttery. The process involves layering the rice for even cooking and steam-sealing it under a kitchen towel, resulting in fluffy grains topped with a crispy, golden base. Ideal for family dinners or special gatherings, this dish can be elevated with a sprinkle of fresh parsley for a bright finishing touch. Whether served alongside roasted meats or enjoyed solo, this recipe is guaranteed to be a hit.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 6 tablespoons Unsalted butter
- 6 cups Water
- 1.5 teaspoons Salt
- 3 tablespoons Vegetable oil
- 1 teaspoon Ground turmeric
- 2 tablespoons Optional garnish: chopped parsley
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping.
Soak the rinsed rice in a large bowl of water for 30 minutes, then drain it using a fine mesh sieve.
In a large pot, boil 6 cups of water with 1 teaspoon of salt. Add the soaked, drained rice to the boiling water and let it cook for 5-7 minutes, stirring occasionally, until the rice is slightly tender but still firm (al dente). Drain and set aside.
In a large nonstick or heavy-bottomed skillet, melt 3 tablespoons of the butter over medium heat. Add the vegetable oil and ground turmeric, stirring to combine.
Once the butter and oil mixture is fragrant and a vibrant golden color, spread half of the parboiled rice evenly over the bottom of the skillet. Gently layer the remaining rice on top, mounding it slightly in the center.
Using the handle of a wooden spoon, poke a few holes into the rice mound to allow steam to escape. This helps the rice cook evenly.
Dot the top of the rice with the remaining 3 tablespoons of butter, then cover the skillet with a clean kitchen towel and place a tight-fitting lid on top (ensure the towel edges are secured away from the heat).
Cook the rice over medium-low heat for 25-30 minutes. The rice will steam through, and the butter will create a golden, crunchy bottom layer.
Once done, remove the skillet from the heat and let it rest for 5 minutes. Gently loosen the edges of the rice crust with a spatula.
Place a large serving plate over the skillet and invert the skillet to release the rice. The golden, crunchy bottom layer should be on top.
Optional: Garnish with chopped parsley for color and freshness before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
