Serves 4-6

Time: 40 minutes

This is a unique rice perfect for serving with fish or chicken. The browned butter offers a toasty flavor that is balanced with the anise and nuttiness of the peanuts. The onions are sweet and mixed into the rice, creating a very savory and simple side dish. However, I’ve been known to eat this rice all by itself…

Ingredients

3 tablespoons unsalted butter

1 small yellow onion, sliced and diced

1 large clove of garlic, minced or pressed

1 cup red rice (no need to rinse…it wastes water and this is just as delicious without it)

1 cup water

¾ cup full-fat coconut milk, stirred well

1 teaspoon kosher salt

1-2 anise pods 

¼ cup Bacon fat for frying

½ cup dry-roasted and unsalted peanuts

Kosher salt to taste

Directions

1. Add 2 tablespoons of butter to a hot saucepan on medium-high heat. Allow to melt and sizzle until browned. On a medium flame, fry the yellow onion and garlic in the butter, stirring here and there so as not to burn. Once the onions are browned (about 10 minutes), stir in the cup of dry red rice and let it cook for about 5 minutes. On a high flame, add the water and coconut milk, kosher salt, and anise pods. Bring to a boil. Once boiling, reduce the heat to low and cover, cooking for 30 more minutes.

2. Meanwhile, add a ¼ cup of bacon fat to a skillet and wait until it is very hot. Spritz a little water in the pan to see if it is ready. If there is an emphatic sizzle, throw the peanuts in and stir to coat. Reduce the heat a little, in order to keep the nuts from burning, and fry for 2-3 minutes, or until brown. Stir the peanuts a few times during this process. When the nuts are done, remove them to a bowl and toss with sea salt. Set aside.

3. When all the liquid is evaporated, the rice is finished. Stir in the peanuts and serve, making sure to remove the anise pod so no one cracks a tooth.