Butter Crunch Rice
 
Makes 6 to 8 servings
Ingredients
  • 2 cups basmati rice
  • 2½ teaspoons kosher salt, divided
  • ¼ cup unsalted butter
  • 3 cloves garlic, minced
  • ½ teaspoon ground black pepper
Instructions
  1. In a large saucepan, bring rice, teaspoons salt, and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium-low; simmer until rice is almost tender, about 12 minutes; drain.
  2. In a 12-inch cast-iron skillet, heat butter over medium heat. Sprinkle half of rice in skillet, pressing gently. Sprinkle with garlic, pepper, and remaining ½ teaspoon salt. Sprinkle with remaining rice. Cover surface with a sheet of parchment paper; cover with lid. Cook over medium-low heat until rice is lightly browned on bottom, about 30 minutes. Using a spatula, scrape browned bits from bottom of skillet into rice.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/country-captain-butter-chicken/