Monday, January 11, 2010


3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley

In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.

Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.

Yield: 6 to 8 servings.

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