Scallion Rice
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tsps
Salt1 tbsp
Unsalted ButterDirections:
1
In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste
2
In a large saucepan bring 4 quarts water to a boil with the salt
3
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes
4
Drain the rice in a large colander and rinse it
5
Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry
6
In a small skillet cook the white part of the scallion in the butter over moderately low heat, stirring occasionally, until it is softened and in a bowl toss the rice with the scallion mixture, the scallion greens, and salt and pepper to taste
7
In a large saucepan bring 4 quarts water to a boil with the salt
8
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes
9
Drain the rice in a large colander and rinse it
10
Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry