Buttered Rice with Leeks



Serving size

about 1 cup rice with leeks
45 Minutes

This recipe can be multiplied and makes good leftovers.

Buttered Rice with Leeks


2 1/2 cup Water
1/4 tsp. Salt
1/2 cup Brown rice
2 tsp.. Unsalted butter
1 medium (about l2 ounces) Leeks (sliced lengthwise and then thinly crosscut into half moons)
1 to taste Black pepper


In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

While the rice is cooking, place one teaspoon of the butter in a medium skillet over medium heat.

When the butter is bubbling, add the green part of the leeks.

Cook for about 4 to 5 minutes. Stir frequently

Add the white part of the leek and cook for about 4 to 5 minutes. Stir frequently. If the leeks are done before the rice, remove the pan from the heat and set aside, leaving the leeks and sauce in the pan.

When the rice is done, add the leeks to the rice, using a rubber spatula to scrape the butter sauce from the pan into the rice.

Add the remaining 1 teaspoon of butter and the pepper to the rice and leek mixture. If the leeks have cooled while waiting for the rice to be done, place the rice and leeks back over medium heat, stirring frequently, until the rice mixture is hot.

Stir well and serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Buttered rice is great. Buttered leeks are great. Buttered rice and buttered leeks together? Fantastic. This makes a great side dish for almost any fish.

Brown rice does take longer to cook and some people like their rice firmer and others a bit softer. If you like it a bit softer, add an extra half cup of water. When cooking brown rice it is important to keep the pan partially covered with a lid so that the water doesn’t boil off too fast. Set the heat so the rice is just at a simmer and cover with the lid set to one edge of the pan, leaving about a 1/2 inch opening.

"Coraline was disgusted. 'Daddy, she said, you've made a recipe again.'

'It's leek and potato stew with a tarragon garnish and melted Gruyere cheese,' he admitted."

Neil Gaiman, Coraline