Browned rice does not stick together in clumps and lumps. Instead, the rice is fluffy and golden brown. The butter browns the rice, but it also adds a buttery richness to every bite.
The amount of sage in the recipe can be adjusted from a "barely there" 1/4 teaspoon. to an "okay I taste sage" 1/2 teaspoon (or more if you want).
1 cup white rice
2 chicken bouillon cubes, or 2 tsp. instant chicken bouillon
1 tsp. dried minced onion
1/4 tsp. celery seed
1/4 tsp.to 1/2 tsp. ground sage I use the lesser amount.
Salt as desired
- Heat 2 cups of water in a microwave to boiling
- Add the 2 bouillon cubes
- Stir until the cubes dissolve
- Set aside
- Melt butter in a 4 to 6 cup saucepan.
- Add 1 cup of rice
- Saute the rice in the butter until the rice turns golden brown.
- Remove the pan from the heat
- Carefully add the 2 cups of chicken bouillon water
- Add the remaining ingredients
- Stir until the spices are blended into the broth, once or twice
- Place the pan of rice back on the burner
- Bring the mixture back to a boil
- Cover with a tight fitting lid
- Reduce heat to low.
- Simmer for about 20 minutes.
- At 15 minutes, if the pan isn't steaming, or you can't hear it simmering, shut the heat off and leave it on the hot burner for 5 minutes. No peeking! Then, follow the next step.
- Remove the pan from heat, but do not remove the lid. No peeking!
- Let the pan of rice sit for 5 minutes
- Remove the lid and stir with a fork to fluff the rice up.
- Taste and add desired amount of salt. The salt in the bouillon and butter are enough salt for me, but Bill always adds salt to his. He's a salt-aholic.