How to Make the Brown Butter Sage Rice Recipe

Set a pan on medium heat and add butter.

Let it melt and stir occasionally, being careful to ensure it is not burning.  The water will evaporate and the butter will start to form.  That’s normal. It should be turning a golden color after a few minutes, about 6 – 8 minutes.

Add the sage leaves to the butter and let them crisp and sizzle for about 2 minutes, or until it is very aromatic.

It’s up to you whether or not you want to remove the sage.  I keep mine.  Add the grains to toast in the infused butter.

Ensure every grain of rice is covered in the butter.

Add water or broth and bring to a simmer.

Then cover, reduce the heat to low-medium, and cook until all the water has been absorbed, about 15 minutes since you toasted them.

Remove the pot from the heat and keep the lid closed for about 5 – 10 minutes to let the rice finish absorbing all the liquid and steam.  Then remove the lid and fluff with a fork.

Enjoy as you normally would as a side dish or maybe even the base for a recipe.  The possibilities are pretty endless!