SERVES 4
Browning butter adds a wonderful nutty, toasted toffee flavour to rice. The process is necessarily quick, and easy once you get the hang of it.
1 CUP RICE
1/2 CUP UNSALTED BUTTER
SALT
IN A LARGE SAUCEPAN, cook rice (see instructions below).
MEANWHILE, in a pan over medium heat, melt butter until it stops bubbling. When the butter browns and small flecks start to appear in the buttery mass, remove pan from the heat and immediately pour the butter into a coffee cup, ramekin, or another heatproof vessel. Set aside.
WHEN YOUR RICE IS TENDER and the liquid has been absorbed, pour browned butter over rice and stir to combine. Serve as soon as you can.
HOW TO COOK BASIC RICE
To cook rice of any variety (except quick-cooking rice—which is dreadful and not worth the few minutes it saves you—and sticky or creamy rice varieties used mostly for sushi and risotto), bring a ratio of 2 parts water, 1 part rice, and a pinch of salt to a boil. Cover, and then simmer for 25 minutes. When the rice is tender but still firm, and just beginning to stick to the bottom of the pot, it’s perfect. The water should be completely absorbed by then, and you can fluff the rice with a fork and set it aside for several minutes.
1 CUP RICE SERVES 4