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Rice with mizithra and burnt butter (Ρύζι με μυζήθρα και καμμένο βούτυρο)

A simple rice dish enhanced with the nutty flavour of burnt butter and the salty goodness of mizithra cheese
Prep Time5 mins
Cook Time25 mins
Course: Light meal, Main Course, Side Dish
Cuisine: Greek
Keyword: Burnt butter, Butter and rice, Mizithra, rice
Servings: 2 people
Author: Mia Kouppa


  • 1 cup long grain rice
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1/3 cup grated mizithra cheese
  • salt and pepper to taste


  • Bring a pot of water to a boil, add the 1/2 teaspoon salt and then add the rice. There should be enough water to fully submerge the rice. Bring to a boil, and then reduce heat to medium. Stir rice regularly until cooked, approximately 20 minutes.
  • Drain rice in a colander and then return to the pot in which it was cooked.
  • Prepare your burnt butter by placing your butter in a small sauce pot and melting it over medium heat. Continue to cook after the butter has melted, stirring regularly until your butter turns an amber brown and smells nutty. Be careful, butter goes from deliciously burnt to inedible relatively quickly.
  • When your butter is ready, pour it over the rice in the pot. Stir to coat your rice in the burnt butter and add the grated mizithra. Stir well. Season with salt and pepper as desired and some additional grated mizithra on top if you like. Serve immediately.


If you cannot find grated hard mizithra you can substitute it for equal parts grated romano and grated parmesan cheeses.  
This recipe serves two as a light meal, or 4 as a side dish.