Crunchy Buttered Rice with Carrots and Parmesan Zucchini

"The different textures of this dish are great together!"
photo by SoupFreak photo by SoupFreak
photo by SoupFreak
Ready In:




  • Melt 1 Tbsp of butter in a large skillet (with a tightly-fitting lid).
  • Add the onion and saute' until tender, stirring, which will take about 5 minutes.
  • Stir in the broth, cover skillet, and heat to boiling.
  • 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.
  • 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.
  • Turn the heat to high, and using a large spoon or spatula, press down on the rice.
  • 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.
  • 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.
  • 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.
  • 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.
  • Makes 4 to 6 servings.

Questions & Replies

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  1. Missy Wombat
    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.
  2. SoupFreak
    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.
  3. Piixsaar
    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!
  4. Ginny Sue
    If you're looking for a rice dish that is different and delicious, this is the one! I made it just as described in the recipe except I used 1 can of chicken broth which is slightly less than 2 cups. I did not find this bland at all, but I did use a large amount of freshly ground black pepper. Loved the crunchy bottom!


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