Ingredients:

  • 4 tbsp (56g) Unsalted Grass-Fed Butter
  • 3 cloves Fresh Garlic, minced
  • 1 small Shallot, finely diced
  • 1.5 cups (285g) Long-Grain White Rice
  • 10.5 oz (300ml) Beef Consommé
  • 1 cup (240ml) Water
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Sauté the aromatics. Place your saucepan over medium heat and melt 2 tablespoons of the butter. Once the butter begins to foam and turn slightly golden, add the minced garlic and shallots. Sauté for 1–2 minutes until the garlic is fragrant and translucent. Note: Don't let it brown, or the garlic will turn bitter.
  2. Toast the grains. Add the dry rice directly to the butter and garlic. Stir constantly for 3–4 minutes until the rice turns opaque and shows a light tan color.
  3. Combine liquids. Pour in the beef consommé and water. Increase heat to bring the liquid to a simmer, then immediately reduce heat to low.
  4. Simmer covered. Cover the pot with a tight fitting lid. Cook for 15-18 minutes until all liquid is absorbed. Note: Resist the urge to peek; lifting the lid lets out the essential steam.
  5. The rest period. Remove from heat and let the rice rest, covered, for 5 minutes to allow steam to redistribute. This is a non negotiable step for the perfect texture!
  6. The final fold. Add the remaining 2 tablespoons of butter, fresh parsley, and lemon juice.
  7. Fluff and serve. Fluff the rice gently with a fork to incorporate the butter and serve immediately.