Crunchy Bottom Butter Rice Recipes

Steps:

• Butter, or coat with non-stick spray, an 8-inch square cake pan with 2-inch sides.
• In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
• As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
• Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. Use a piece of waxed or parchment paper sprayed with oil to press it firmly and evenly into the edges and corners.
• Let cool then cut into squares.

Steps:

• Heat butter or margarine and oil in a wok.
• Fry garlic and onions.
• Add lemon grass and pandan leaves.
• Stir in rice, celery and seasoning.
• Mix well to combine.
• Dish rice into an electric rice cooker.
• Cook rice as usual.
• When rice is almost cooked and dry, add all the raisins.
• Stir well to mix.
• Stand rice in cooker for 10 to 15 minutes.
• Dish up rice and mix in kaffir lime leaves.
• Divide rice into equal portions and serve on plates.

Steps:

• Preparation: Boil several quarts of water in large pot, no need to measure. When water comes to a boil add rice and cook until half done (think al dente for pasta) stiring occasionally. This usually takes about 10-15 minutes, depending on type of rice.
• Place strainer in sink and pour in half cooked rice. Run cool water over rice until completely cooled.
• Place butter in a pot with a lid. Melt butter over medium heat. Pour cold rice over butter. With the end of a wooden spoon (or something like that) make 6-8 holes in the rice all the way to the bottom of the pot (this will help rice steam evenly).
• Place lid on pot and let cook without peeking for 15 minutes. Check for browning at bottom edge of pan. If rice is not ready cook for another 10-15 minutes. If bottom of rice is lightly browned and rice is cooked turn rice out into a serving bowl and stir gently. If rice is brown but not completely cooked turn heat down to low and cook for another 5-10 minutes. If rice is cooked but not brown turn heat up to medium high and cook until bottom is browned. This step can be difficult to master but the result is crunchy buttery goodness worth practicing for!