Buttery Rice and Peas

Buttery rice and peas is comfort food at it's easiest. If you want to serve this with Chicken Tikka Masala and make it most authentic, use white basmati rice. If basmati is not easily available, you can substitute another long-grain white rice so long as it is not quick cooking or instant.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10
Calories 186 kcal
Author Rebecca Lindamood


  • 2 cups long grain white rice
  • 4 tablespoons of butter
  • 4 cups of water
  • 1 cup frozen sweet peas


To Cook in a Rice Cooker:

  1. Add rice, butter and water to the rice cooker and program for the regular cycle. When it is complete, open the lid, stir in the peas, and let stand for 10 minutes before serving.

To Cook on the Stove top:

  1. In a mid-sized, heavy-bottomed saucepan, combine the butter, water, and rice and bring to a boil over high heat. As soon as the water comes to the boil, cover the pot tightly, and drop the heat to low. Simmer for about 12-15 minutes, or until the water is absorbed and the rice looks fluffy. Fluff the rice with a spoon, stir in the frozen peas, and let sit, partially covered, for 10 minutes before serving.
Nutrition Facts
Buttery Rice and Peas
Amount Per Serving
Calories 186 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 12mg4%
Sodium 42mg2%
Potassium 77mg2%
Carbohydrates 31g10%
Fiber 1g4%
Protein 3g6%
Vitamin A 250IU5%
Vitamin C 5.8mg7%
Calcium 15mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.