Grandma’s Style Rice

by Mary Nicklanovich

January/February 1998, vol. XIV, no. 3


 3 cups long grain rice                   1 1/2 onions, chopped
        2 Tbsp. salt                            1 1/2 cubes butter
2 quarts boiling water

     In a saucepan, melt butter over low heat. Add chopped onions and stir. Continue cooking over low heat, stirring occasionally, until onions are caramelized and butter turns light brown.
     While onions are cooking, bring water to boil in a large pot. Add salt and rice. Stir. Boil rice on medium heat for about 30 minutes or until done.
     Drain rice in a colander, and rinse with hot water. Return to pan. Add onions and butter and mix well. Serves 4 to 6 generously.

     If Baba cooked it, it was “Grandma’s Style,” and she could make the simplest foods—like rice and noodles—gourmet just by browning onions and butter. Once more, her favorite ingredients are front-and-center, and we guarantee this dish to be so simple and so tasty that no one will believe it is so easy! (Noodles are also delicious with onions and butter.)

All rights reserved. No part of this publication may be reproduced without the express written permission of SERB WORLD U.S.A. Copyright 1998 by SERB WORLD U.S.A.

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