Crispy-Bottom Rice with Charred Broccoli and Soy Butter
Ingredients
- 1½ cupsshort-grain white rice
- 2½ cupswater
- 1 headbroccoli
- 3 tablespoonsolive oil
- 2 tablespoonsbutter
- 3 tablespoonssoy sauce
- 3 clovesgarlic
- 1 teaspoonsesame oil
- ¼ teaspoonred pepper flakes
- ·salt to taste
Prep
- 01
Cut 1 head broccoli into florets, discarding the stem or reserving for another use.
- 02
Mince 3 cloves garlic (you'll add it to the soy butter).
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large 12-inch skillet over medium-high heat. Add 1 1/2 cups rice and toast for 2 minutes, stirring often, until fragrant and slightly golden.
- 02
Pour in 2 1/2 cups water, stir once, and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes until the rice is tender and water is absorbed. Do not stir.
- 03
While rice cooks, increase heat under the skillet to medium-high and let the rice sit undisturbed for another 3 minutes to develop a golden, crispy bottom layer.
- 04
In a small bowl, whisk together 2 tablespoons butter, 3 tablespoons soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes.
- 05
Heat remaining 1 1/2 tablespoons olive oil in a separate large skillet over high heat. Add broccoli florets in a single layer and cook undisturbed for 3 to 4 minutes until deeply charred on the bottom, then toss and cook 2 more minutes until crisp-tender.
- 06
Pour soy butter mixture over the broccoli and toss to coat. Transfer broccoli to the rice skillet and fold gently to combine. Taste and adjust salt as needed. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lime juice or a drizzle of Sriracha at the table adds brightness and spice.
The crispy rice bottom layer is intentional — it adds texture and deep flavor. If you prefer softer rice throughout, skip the high-heat step and serve at the end of simmering.