San Francisco Rice

Here’s a really delicious side dish reminiscent of the famous rice that’s affectionately referred to as “The San Francisco Treat”. The original version has little bits of pasta mixed in with the rice. My version doesn’t contain the pasta, but the flavor is pretty spot on. Easy enough to make on a busy weeknight, you’ll be glad to add this recipe to your rotation of tasty side dishes.

The cast of characters for today’s recipe: “parboiled” or “converted” rice, chicken bouillon granolas, dried parsley, buttery steakhouse seasoning, water, and butter (not pictured).

Note: Parboiled or converted rice is rice that has been partially cooked and dried during manufacturing. The process allows the rice to retain more nutrients compared to standard white rice. The process also alters the starches so the grains hold their shape better, making them less likely to overcook, become mushy, or stick together.

Now to make the recipe. Toast the rice in the butter, stirring frequently, until the color deepens and the rice smells nutty (5-6 minutes).

Add the bouillon, seasoning, and parsley to the hot rice to “bloom” their flavors. Then add the water and bring to a boil.

Cover the pan and reduce the heat to low; simmer until all the liquid is absorbed (full recipe and instructions below). That’s all there is to it. Enjoy!

Items used to make this recipe:

(affiliate links)

• parboiled or converted rice https://amzn.to/3eznNUT

• 4 quart nonstick saucepan https://amzn.to/3gJGTIc

• chicken bouillon seasoning https://amzn.to/3GNxKJc

• buttery steakhouse seasoning https://amzn.to/363HrGN

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San Francisco Rice

makes 4 cups

Printable Recipe

Ingredients

• 2 tablespoons unsalted butter

• 2 cups parboiled or converted white rice

• 4 cups water

• 1 1/2 tablespoons chicken flavored bouillon powder

• 1 1/2 tablespoons Kinder Buttery Steakhouse Rub

• 1 1/2 tablespoon dried parsley, crushed in the palm of your hand

Directions

1. In a 3-quart or larger saucepan, brown rice in butter for 5-7 minutes, stirring frequently, until the rice is toasted.

2. Immediately add the water, bouillon powder, buttery steakhouse rub, and parsley; stir to combine.

3. Bring to a boil, then cover the pan and reduce the heat to low for 18 minutes or until all the water is absorbed.