Rice & Gravy Recipe

Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, combine rinsed rice, 2.25 cups water, 1 tablespoon butter, and 1/2 teaspoon salt. Stir once to combine.

Bring to a gentle boil over medium-high heat uncovered. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for 10 minutes to finish steaming. Fluff with a fork just before serving.

While the rice is cooking or resting, make the gravy. In a medium skillet over medium heat, melt 2 tablespoons butter.

Add the finely chopped onion and sauté 4–5 minutes, stirring occasionally, until softened and beginning to brown at the edges. If using mushrooms or pre-cooked meat, add them now and sauté 2–3 minutes to warm and brown slightly.

Sprinkle 3 tablespoons all-purpose flour over the softened onion and stir continuously to form a roux. Cook the roux 1.5–2 minutes, stirring, until it smells slightly toasty and light brown (this removes the raw flour taste).

Slowly whisk in 2 cups beef broth a few tablespoons at a time to avoid lumps. Once incorporated, add 1/2 cup milk and continue whisking until smooth.

Bring the mixture to a gentle simmer, stirring frequently. As it simmers for 3–5 minutes it will thicken. If it becomes too thick, add up to 2 tablespoons water or broth to reach desired consistency.

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1/2 teaspoon ground black pepper, and 1/4 teaspoon salt. Taste and adjust seasoning — add more salt or pepper if needed.

Lower heat to low and simmer 1–2 minutes to let flavors marry. If you used optional cooked additions, ensure they are heated through.

Remove from heat and stir in 1 tablespoon chopped fresh parsley.

Spoon a portion of fluffed rice onto each plate or bowl.

Ladle the hot gravy over the rice, using more or less gravy to taste. Garnish with sliced green onions and additional parsley if desired.

Serve immediately. Leftover gravy can be cooled, refrigerated up to 3 days, and gently reheated with a splash of water or broth to loosen.