This Butter Rice with Caramelized Shallots is the perfect fusion of creamy, savory, and subtly sweet flavors. Picture a steaming bowl of buttery rice, each grain shimmering thanks to a stick of butter, mixed together with rich, golden shallots that have slowly caramelized into sweetness. This isn’t your average instant rice or quick rice recipe—though it’s simple and fast, the depth of flavor from the shallots makes it feel gourmet. Whether you’re searching for mixed rice ideas, a baked rice recipes oven twist, or a straightforward buttered rice recipe, this one checks all the boxes. It’s an adaptable base—add chicken for a stick-of-butter rice and chicken combo or even a squeeze of lemon to shift it into lemon chicken rice territory.
Butter Rice with Caramelized Shallots
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American
Medium saucepan with tight-fitting lid essential for even steamed rice.
Large skillet (preferably nonstick or stainless steel) – for caramelizing the shallots.
Measuring cups and spoons to ensure the perfect rice-to-liquid ratio.
Small bowl and rubber spatula for mixing in butter and fluffing rice.
- 1 cup long-grain white rice jasmine or basmati work well
- 2 cups low-sodium chicken or vegetable broth or water if preferred
- 1 stick 8 tablespoons unsalted butter, divided
- 3 large shallots thinly sliced (about 1½ cups)
- 2 cloves garlic minced
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley finely chopped (optional garnish)
- ½ lemon for optional finishing (zest and juice)
Rinse and Prep Rice
Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. This removes surface starch for light, separate grains—great for buttery rice. Drain well.
Caramelize the Shallots
Heat skillet over medium-low, add 2 tablespoons of butter.
Once melted, add sliced shallots and a generous pinch of salt. Sauté slowly, stirring occasionally, until deep golden brown and sweet, about 12–15 minutes.
Add minced garlic during the last 2 minutes. Remove from heat and transfer to a small bowl.
Cook the Rice
In saucepan, melt remaining 6 tablespoons of butter over medium heat.
Stir in drained rice, coating each grain in butter, toasting for 1–2 minutes—this creates a stick-of-butter baked rice vibe even without the oven.
Pour in broth, season with salt and pepper.
Bring to a gentle boil, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed.
Remove from heat and rest, covered, for 5 minutes.
Fluff and Combine
Uncover and fluff rice gently with fork.
Stir in caramelized shallots and garlic mixture, folding until evenly mixed.
Season to taste—add more salt, pepper, or a squeeze of lemon for brightness.
Serve
Spoon into bowls or onto plates. Garnish with chopped parsley and optional lemon zest. Serve warm.
Pairings
This buttery rice pairs seamlessly with a wide range of dishes:
- Stick of Butter Rice with Chicken: Roast or pan‑fry boneless chicken thighs seasoned with salt, pepper, and a squeeze of lemon. Serve atop the rice for a satisfying one‑dish meal.
- Lemon Chicken Rice: Grill lemon pepper chicken breast on the side. Use pan juices to drizzle over the rice.
- Steamed or Sauteed Veggies: Broccolini, asparagus, or green beans provide a fresh, green contrast to the richness.
- Simple Protein Option: Pan‑seared salmon or baked tofu for pescatarian/vegetarian variety.
FAQs
1. Can I use brown rice or instant rice for this recipe?
You can substitute brown rice—but cook time increases to ~45 minutes plus 10-minute rest, and you may need an extra ¼ cup liquid. Instant rice isn’t ideal here because it won’t absorb the butter or shallot flavor in the same way, though you could mix in the caramelized shallots at the end as a quick fix.
2. What type of rice is best?
Long-grain rice like jasmine or basmati gives a fluffy, non-sticky texture. That said, this recipe also works with medium-grain if you prefer a slightly creamier bite, perfect for mixed rice lovers.
3. Can I bake this dish in the oven?
Absolutely! After toasting rice in butter, transfer to an oven-safe dish, add broth, cover tightly, and bake at 350 °F for about 25 minutes (similar to baked rice recipes oven style). Then stir in caramelized shallots.
4. How do I store and reheat?
Store leftover rice covered in the fridge up to 4 days. Reheat gently on stovetop or microwave with a small splash of broth or water to restore moisture.
5. Can I use boneless breast vs thigh for chicken pairing?
Yes—you can use either. Thighs stay juicier and richer, while breasts are leaner and quicker to cook. Both pair excellently with the buttery rice base.
