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Butter Herb Rice

The perfect accompaniment to Japanese Hamburger Steak. It also goes beautifully with poached salmon or North Indian dishes, where the garlic and herb flavours complement the bold spices wonderfully.
Prep Time30 minutes
Cook Time45 minutes
Course: Main Course
Servings: 8

Ingredients

  • 4 cups Japanese short-grain rice
  • 30 g butter 20g for cooking, 10g to finish.
  • 3 cloves garlic minced
  • 1 tsp Italian herbs
  • 1 bay leaf

Instructions

  • Wash the rice until the water runs clear. Set aside.
  • In a pan over medium heat, melt 20g of butter and sauté the garlic until fragrant and lightly golden.
  • Add the washed rice, Italian herbs, and bay leaf. Stir fry for 5 to 8 minutes until the rice is well coated and lightly toasted.
  • Transfer the rice into the rice cooker and cook as per normal.
  • Once the rice is cooked, add the remaining 10g of butter and stir until fully melted and incorporated.
  • Remove the bay leaf before serving.
  • Serve alongside Japanese Hamburger Steak and Wabi-Sabi Chunky Brown Sauce.

Notes

  1. Why two stages of butter? Adding butter at the start infuses the rice with a rich, nutty base flavour during the stir fry stage. Adding the remaining butter after cooking gives the rice a glossy, silky finish and a fresh burst of buttery richness. Two small additions, big difference in flavour.
  2. Calpis butter: This is a premium Japanese cultured butter made using the same fermentation process as the beloved Calpis drink. Creamy, subtly tangy, and with a delicate flavour that sets it apart from regular butter, it is a favourite among professional chefs for its ability to elevate even the simplest dish.
    For this recipe, I used Calpis butter but it is not essential. Any good quality butter works beautifully here. The rice will still be fragrant and buttery.
    It is not available in Singapore, so I always make sure to bring some back whenever I travel to Japan. If you happen to be travelling to Japan, look out for it in supermarkets and department store food halls. It is worth every bit of luggage space! 
  3. Rice: Japanese short grain rice is recommended for its naturally sticky and fluffy texture, which holds up beautifully against the richness of the sauce. Other rice varieties work too, but the texture will differ.
  4. Bay leaf: Remember to remove the bay leaf before serving. It is used for flavour only and is not meant to be eaten.
  5. Make it your own: Feel free to swap Italian herbs for fresh thyme, rosemary, or parsley depending on what you have on hand. This recipe works well with most herbs.