Liberian Butter Rice
Liberian butter rice is a simple pot of long-grain rice cooked in broth with onion, garlic and a little butter. Toasting the rinsed grains in the buttery onion base before adding liquid coats each one in fat, which helps them stay separate and fluffy. Chicken broth gives the deeper flavor, though vegetable broth works well too. It suits stews, grilled meat or roasted vegetables, and it reheats well the next day.
Instructions
Rinse the rice under cold running water until the water runs clear, then drain it well and set it aside.
Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion turns translucent and the garlic smells fragrant.
Stir the drained rice into the pot until every grain is coated with the buttery onion mixture.
Pour in the broth, add the bay leaf, and season with salt and black pepper. Stir well, then bring the pot to a boil.
Turn the heat down to low, cover the pot, and let the rice simmer for about 15 to 20 minutes. It is done when all the liquid has been absorbed and the grains are tender.
Take the pot off the heat and let the rice rest for a few minutes. Fluff it with a fork, scatter chopped parsley or cilantro over the top, and serve.
Make it personal.
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