Name: Brown Butter and Pecan Basmati Rice
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup of basmati rice; 2 cups of chicken or vegetable broth; 1 tbsp butter; 2 tbsp pecan pieces; 1 tbsp fresh parsley; Sea salt and freshly cracked pepper (to taste)

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I was inspired by a Cooking Light recipe when making this brown butter and pecan basmati rice recipe. The brown butter and bits of pecans gave this basmati rice a wonderful and rich flavor. My husband, daughter, and I all loved this dish, while my son said it was a little bland. I think he said that so he could add soy sauce to his rice because he strongly believes ALL rice should have soy sauce.

Brown Butter and Pecan Basmati Rice

Ingredients:

1 cup of basmati rice
2 cups of chicken or vegetable broth
1 tbsp butter
2 tbsp pecan pieces, chopped
1 tbsp fresh parsley, chopped
Sea salt and freshly cracked pepper, to taste

How to Make Brown Butter and Pecan Basmati Rice

Heat the chicken broth in a large saucepan over medium heat. Add the basmati rice and bring to a boil. Cover with a lid and cook UNDISTURBED for 20 minutes, per instructions.

Remove the large saucepan from the heat, without removing the lid, and let it sit for 5 minutes.

Meanwhile, brown the butter in a large skillet, watching it carefully, for 1-2 minutes, until you smell a nutty aroma and it becomes golden brown. Remove from the heat.

Add the pecan pieces, cooked rice, fresh parsley, sea salt, and freshly cracked pepper, to taste.

Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.

Brown Butter and Pecan Basmati Rice

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Prep Time: 5

Cook Time: 20

Resting Time:: 5

Total Time: 30

Course: Sides

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Large Saucepan with Lid
Large skillet

Ingredients

1 cup of basmati rice
2 cups of chicken or vegetable broth
1 tbsp butter
2 tbsp pecan pieces
1 tbsp fresh parsley
Sea salt and freshly cracked pepper to taste

Instructions

Heat the chicken broth in a large saucepan over medium heat. Add the basmati rice and bring to a boil. Cover with a lid and cook UNDISTURBED for 20 minutes, per instructions.
Remove the pot from the heat, without removing the lid, and let it sit for 5 minutes.
Meanwhile, brown the butter in a large skillet, watching it carefully, for 1-2 minutes, until you smell a nutty aroma and it becomes golden brown. Remove from the heat.
Add the pecan pieces, cooked rice, fresh parsley, sea salt, and freshly cracked pepper, to taste.
Toss until evenly coated then taste and re-season with salt and pepper if needed. Serve immediately. Enjoy.

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12 Comments

The rice must be very delicious with pecan and brown butter!

I will often make a larger amount of this type of rice dish, as I like it warmed for breakfast in lieu of cereal the morning after … great leftover dish!