German cuisine · Dough, Pasta & Rice

Butter Rice with Parsley

Long-grain rice sautéed in butter with onion, simmered in stock and finished light and fluffy with plenty of parsley.

Ingredients · for 4 servings

• 250 g long-grain rice
• 1 onion
• 50 g butter
• 500 ml vegetable stock
• 1 bunch parsley
• 1 bay leaf
• Salt, white pepper

Instructions

1. Rinse the rice in a sieve under cold water until it runs clear, and drain well; finely dice the onion.
2. Melt 30 g butter in a heavy-bottomed pot and sauté the diced onion in it for 4 min. until glassy, without browning it.
3. Add the drained rice and sauté for 2 min., stirring, until the grains turn translucent at the edges.
4. Pour in the hot stock, add the bay leaf, season with salt and let simmer covered over the lowest heat for 15 min. without lifting the lid.
5. Remove the pot from the heat, discard the bay leaf and let the rice rest for 5 min.
6. Loosely fold in the remaining butter and the finely chopped parsley with a fork, season to taste with white pepper and serve immediately as a side dish.