Butter Rice for Grills: A Restaurant Guide

Why the rice matters

Rice is the largest part of a grill plate. If it comes out dry, bland or different from last time, the whole plate loses. Real butter is expensive at restaurant volumes, and when every chef adds butter and salt by hand the taste changes from shift to shift.

What the mix does

Buttered rice mix gives the butter taste while you add only water and a little oil. It is pre-salted and pre-measured: 1 kg of mix per 10 kg of rice.

How to make it

Rinse the rice until the water runs clear; removing surface starch gives fluffier, more separate grains.
Weigh 1 kg of mix for every 10 kg of rice.
Add water and a little oil only, as you normally cook rice.
Do not add salt; the mix is already salted.
Fluff gently after cooking to keep the grains separate.

Completing the plate

Serve it with kofta, kebab and grilled chicken; for a consistent plate pair it with Kofta seasoning. For plain white, basmati or vermicelli rice where you add your own oil, butter or ghee, use Rice mix.

Who benefits

Grill, kofta and kebab restaurants.
Grilled and rotisserie chicken restaurants.
Catering companies serving grill plates at events, and multi-branch restaurants that need one taste everywhere.

Mistakes that spoil grill rice

Skipping the rinse: surface starch makes the grains stick together.
Extra salt: the mix is already salted, so added salt ruins the taste.
Measuring by eye: less or more than 1 kg per 10 kg of rice changes the taste from pot to pot.
Stirring hard: rough stirring after cooking breaks the grains and makes the rice mushy.

Easy costing

Because the ratio is fixed, plate costing is simple: a restaurant cooking 30 kg of rice a day needs only 3 kg of mix, with no real butter in the calculation at all.

Write the ratio on the recipe card so every chef cooks the same rice. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.