Buttery Leek Rice (Edit recipe)

On a recent trip to Puerto Rico with my husband, the very first restaurant we stopped at had an incredible buttery leek rice that we ordered as part of our meal. It was so delicious that I immediately knew I wanted to recreate it at home. This is my take on that memorable dish, featuring fresh leeks, butter, and a touch of white wine. The result is a simple yet elevated rice with subtle, delicious flavors. Enjoy!

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	177
Fat:	10 g
Carbohydrates:	25 g
Protein:	2 g
Cholesterol:	23 g
Sodium:	357 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by allisappetite

Serves: 4

Ingredients

3/4 cup Basmati Rice, cooked (can sub Jasmine Rice)
1 cup Leek, washed, dried & thinly sliced
3 Tbsp Salted Butter
3/4 cup White Wine
1/2 tsp Salt, adjust to taste

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced leeks, season with a pinch of salt, and cook until soft and translucent, about 5-7 minutes.
Pour in the white wine and cook until it's mostly absorbed and the alcohol has evaporated, about 2-3 more minutes.
Add the cooked rice to the skillet with the leek mixture, then stir thoroughly to ensure the rice is heated through and well-coated.
Add another tablespoon of butter, then stir until fully melted and combined.
Taste and adjust seasoning as needed. Enjoy warm!

Notes

Ensure your leeks are thoroughly washed before sautéing them, as their layers often hide dirt and sand. This step is crucial! This recipe calls for rice that has already been cooked. For best results, cook the rice just before making the leek mixture so it's warm when mixed. If you've prepared the rice ahead of time, warm it up before combining it with the leek mixture. I also like to season and taste as I go. The measurements in this recipe are just guidelines, so feel free to adjust by adding more butter or seasoning to your taste. For this recipe, I used about 1 cup of chopped leeks, but you can add more if you like, too!