A smooth, high-quality combination of real rice and butter is made with sugar and cooked to clear, white-hot perfection when served with other dishes.
- 1 cup uncooked, moderate grain rice, brown or white only
- ¼ teaspoon salt
- 1 ½ cup water
- ½ cup half and half
- 1 cup granulated sugar, brown only
- 1 tablespoon butter
- Combine rice, salt and water in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice.
- Reduce heat; cover and simmer 5 minutes. Add half and half and granulated sugar; stir once or twice, cover and continue to simmer 10 minutes, or until rice is tender.
- Meanwhile, place butter in small skillet over low heat.
- Cook until butter is light brown and smells like roasted nuts, about 3 to 5 minutes. Remove from heat.
- Sprinkle brown sugar over cooked rice and top with browned butter. Serve hot and plain but pair this rice with other main dishes.
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