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Blog

Butteryum food blog recipes

Filtering by Category: rice recipes

San Francisco Rice

Patricia @ ButterYum

how to make San Francisco-style rice at home.

Here’s a really delicious side dish reminiscent of the famous rice that’s affectionately referred to as “The San Francisco Treat”. The original version has little bits of pasta mixed in with the rice. My version doesn’t contain the pasta, but the flavor is pretty spot on. Easy enough to make on a busy weeknight, you’ll be glad to add this recipe to your rotation of tasty side dishes.

How to make San Francisco-Style Chicken-Flavored Rice.

The cast of characters for today’s recipe: “parboiled” or “converted” rice, chicken bouillon granolas, dried parsley, buttery steakhouse seasoning, water, and butter (not pictured).

Note: Parboiled or converted rice is rice that has been partially cooked and dried during manufacturing. The process allows the rice to retain more nutrients compared to standard white rice. The process also alters the starches so the grains hold their shape better, making them less likely to overcook, become mushy, or stick together.

Toast rice in butter to add lots of flavor.

Now to make the recipe. Toast the rice in the butter, stirring frequently, until the color deepens and the rice smells nutty (5-6 minutes).

“Bloom” the seasonings in the hot rice and butter.

Add the bouillon, seasoning, and parsley to the hot rice to “bloom” their flavors. Then add the water and bring to a boil.

How to cook rice on the stovetop.

Cover the pan and reduce the heat to low; simmer until all the liquid is absorbed (full recipe and instructions below). That’s all there is to it. Enjoy!

Items used to make this recipe:

(affiliate links)


San Francisco Rice

makes 4 cups

Printable Recipe

Ingredients

Directions

  1. In a 3-quart or larger saucepan, brown rice in butter for 5-7 minutes, stirring frequently, until the rice is toasted.

  2. Immediately add the water, bouillon powder, buttery steakhouse rub, and parsley; stir to combine.

  3. Bring to a boil, then cover the pan and reduce the heat to low for 18 minutes or until all the water is absorbed.

Instant Pot Jasmine Rice

Patricia @ ButterYum

instant.pot.jasmine.rice_butteryum

Jasmine rice, with a delicate flavor and aroma reminiscent of popcorn, is a favorite in our household. Here’s how I make it in the instant pot and it turns out perfect every single time.

Items used to make this recipe:

(affiliate links)


Instant Pot Jasmine Rice

makes 4 cups

Printable Recipe

Ingredients

  • 2 cups jasmine rice, rinsed

  • 2 cups water

  • 1 teaspoon kosher salt

  • 1 tablespoon oil

Directions

  • Place rice, water, kosher salt, and oil in the instant pot’s inner pot; stir well and ensure all rice is submerged under the water.

  • Set rice cycle (or manual/pressure cook) for 10 minutes, then allow pressure to release annually for 5 additional minutes.

Note

  • Feel free to scale the size of the recipe up or down - the cooking time and technique will remain the same.