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.
- 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:
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:
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.
Calories: 186kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 77mg | Fiber: 1g | Vitamin A: 250IU | Vitamin C: 5.8mg | Calcium: 15mg | Iron: 0.5mg