Honestly, most Malaysians make their butter chicken rice in a rice cooker. I could've just done the same.

You need:
4 cloves, garlic
1 whole shallot
1 cup, uncooked rice
Chicken/ vegetable stock (make plenty)
1/8 of Golden Churn butter (from the stick)
Olive oil
Chicken strips (optional)
Vegetables of your choice (optional)
Salt (optional)
Pepper

1. Unshell your garlic cloves and shallot. Cut your veggies into manageable pieces coz those are going into the dicer/blender (no dicer? Fear not. You can manually chop them up). Dice until they look just right.

2. Heat your pan on low,  add a small amount of olive oil and add your 1/8 of butter. The low heat is important so you don't burn your butter and the rest of the ingredients. Once the butter has melted, add your diced ingredients. Keep the heat on LOW because you don't want to brown it. You just want it to mix in with the butter and the flavours should immerse together.

3. Add your cup of uncooked rice. It's weird, I know. Stir in well and the rice should start "frying". This is why it's called "risotto style" and most risotto recipes use dry white wine but we aren't. Why? Learn below!

4. Add a ladle of chicken/vegetable stock each time. You want to go slow because we are avoiding making rice soup. Let the rice slowly soak in each ladle. Keep adding a ladle in until you see your rice nicely "frothing" up.

5. Grab your lid and close the pot. Let it simmer. You can blast the heat up at this point.

6. Keep stirring and add 1 ladle in as you please until you get the texture you want. I had chicken strips left so I just threw it in the pot. Repeat this process until your rice fluffs up and is cooked. Add in your seasonings - I did not use salt because the butter is salty enough.


It might seem like a lot of steps but once you've done it, you'll realise how easy it is.

LESSON: Certain flavour compounds are more soluble in alcohol than in fat or water, so you get more flavour. NOTE: this is not necessary here. 

Alcohol-free butter chicken rice cooked risotto-style!