Sour Cream + Onion Crispy rice

Fluffy and creamy sour cream + onion rice with a buttery, crispy crust.

I love this side dish as a way to switch up your everyday rice. It makes a great vehicle for any saucy, stewed, or braised protein, and the nostalgic and classic flavor combo of sour cream and onion brings the plain white rice to life.

Try it with my Pickled Jalapeño Braised Pork Shoulder.

Sour Cream + Onion Crispy Rice

Serves 8

Prep Time: 15 minutes | Cook Time: 30 minutes

• 2 cups white long grain rice

• 3 cups water

• 1 tsp. salt

• 1 cup sour cream

• 4 green onions — white/light green ends minced, dark green parts thinly sliced and saved for garnish

• Salt/black pepper to taste

• 4 tbs. (1/2 stick) butter

Rinse the white rice really well until the water runs clear. Place in a pot with the 3 cups of water and 1 tsp salt. Bring to a boil, immediately cover, turn on low, and let steam for 15 minutes. Turn off heat and keep covered for another 10 minutes. Fluff up with a fork and place in a bowl to cool.

Preheat the oven to 375ºF.

Once cooled to room temp, fold in the sour cream and minced onion, adding salt/pepper to taste.

Heat a 10-12-inch cast-iron skillet over medium high heat. Add the butter and allow it to melt. Once it is starting to bubble and sizzle, spread the rice into an even layer. Let it cook, untouched, for 8-10 minutes, until lightly golden brown on the bottom side (check carefully). Move to the oven and cook for another 10 minutes. Remove from oven and let cool 15 minutes to set.

Carefully flip over onto a serving dish to reveal the golden brown crust. Garnish with green onions.