My mom has made Italian Buttered Rice for every family gathering for just about as long as I can remember. Even though it has mushrooms (only about half of my family likes mushrooms) it was always a big hit and always expected. It was so popular with the family that my niece made it for a rice cooking competition in Bay City, Texas and won.
The original recipe came from a Reader’s Digest cookbook my mom acquired back in the 70s called Spices of the World. She even tried to find this same edition over the years to replace her tattered and worn copy, but could only find newer editions. Of course they didn’t have the same recipes.
Over the years, my mom made changes to the original recipe to adapt it to her taste. Before I prepared it myself for the first time, I always thought that it was loaded with butter and fattening, but I found the recipe to be rather light. I cut the butter in half just for the sake of it, but it’s not too fattening with the couple of tablespoons called for. Also, my mom never really measured when she cooked which made each batch slightly different from the last, but all of the goodness came from the love she put into preparing it for our family and the joy she got from serving it to us.
Now it’s my turn. Because I have a garden full of fresh herbs and fresh garlic tastes better than garlic powder, I went that direction. I like to use salted butter and regular stock because then I don’t have to add extra salt. I included both mine and my mom’s versions. They are both delicious.
You can make this recipe vegetarian by using vegetable broth and vegan by substituting olive oil for the butter.