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    You are in: Home / Recipes / Crunchy Buttered Rice with Carrots and Parmesan Zucchini Recipe
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    Crunchy Buttered Rice with Carrots and Parmesan Zucchini

    Crunchy Buttered Rice with Carrots and Parmesan Zucchini. Photo by SoupFreak

    1/1 Photo of Crunchy Buttered Rice with Carrots and Parmesan Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Julesong's Note:

    The different textures of this dish are great together!

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    Units: US | Metric


    1. 1
      Melt 1 Tbsp of butter in a large skillet (with a tightly-fitting lid).
    2. 2
      Add the onion and saute' until tender, stirring, which will take about 5 minutes.
    3. 3
      Stir in the broth, cover skillet, and heat to boiling.
    4. 4
      When boiling, stir in the rice, diced carrot, and garlic, then cover tightly and cook over medium-low heat for 15 minutes or until all liquid is absorbed.
    5. 5
      When rice has cooked for 15 minutes, melt the remaining 3 Tbsp of butter, uncover the rice and drizzle 2 Tbsp of the butter evenly over the top.
    6. 6
      Turn the heat to high, and using a large spoon or spatula, press down on the rice.
    7. 7
      Spread a layer of the zucchini slices over the top of the rice; drizzle with the remaining Tbsp of butter; sprinkle with salt and pepper to taste, then the grated Parmesan cheese.
    8. 8
      Cover the skillet tightly and cook over medium heat for 10 to 15 minutes- the aim is that the layer of rice on the bottom of the pan is toasted a rich golden brown; if you have a gas stove as opposed to electric, times and temperatures may vary to achieve the desired texture.
    9. 9
      As the rice is cooking, you will be able to smell the aroma: you can lift the lid and the rice at the edge of the skillet to check the progress.
    10. 10
      Not all the rice will become crunchy- there will be a nice mixture of textures and tastes; serve a bit of the crunchy rice layer with every spoonful.
    11. 11
      Makes 4 to 6 servings.

    Ratings & Reviews:

    • on January 20, 2003


      The only change I made was a minor one - using chicken flavoured vegetable stock as I am a vegetarian. Every Monday I cook a rice dish and I can see this one becoming a favourite especially when zucchini are plentiful. It is a very buttery dish and the taste reflects this. A few extra herbs would not do any harm as it is a quite mild dish. Parmesan or some kind of tasty or sharp cheese is needed to provide a little contrast. I liked the crunchy rice touch and my toddler loved the carrots and the crunchy rice as well. It is a very more-ish dish and it goes down very easily.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2012


      This turned out perfectly the very first time I made it. The textures are perfect, and it's quite easy over all. Definitely a favorite.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010


      This was so delicious and I loved all the different textures! Because I had a pot of leftover veg rice on hand, I started from Step 5 - melted butter in a pot, pressed the cooked rice down, etc. When done, there was a gorgeous crispy buttery crust of rice at the bottom of the pot. Yummy comfort food!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Crunchy Buttered Rice with Carrots and Parmesan Zucchini

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 333.4
    Calories from Fat 123
    Total Fat 13.6 g
    Saturated Fat 8.1 g
    Cholesterol 32.7 mg
    Sodium 195.3 mg
    Total Carbohydrate 45.2 g
    Dietary Fiber 2.3 g
    Sugars 4.4 g
    Protein 8.5 g

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