This rice with chicken broth and butter has soft, separate grains with a rich, savory flavor. Made with only three ingredients in one saucepan, this straightforward stovetop side dish is ready in 25 minutes, including the final rest.
Why You'll Love This Rice with Chicken Broth and Butter
- Only Three Ingredients: Long-grain rice, chicken broth, and butter create a flavorful side without additional seasonings.
- No Rinsing or Toasting: The rice goes directly into the saucepan, keeping the preparation simple.
- One-Saucepan Method: Everything cooks together, which means very little preparation or cleanup.
- Ready in 25 Minutes: The rice cooks for 17 minutes and finishes with a five-minute covered rest.
For me, this is the kind of recipe I come back to when I want something more comforting than plain white rice without preparing a complicated side dish. On busy days, I do not always want to toast the rice or measure several seasonings, so cooking it directly in broth and adding butter gives it more flavor without creating extra work. I especially like serving it alongside my rotisserie chicken or Marry Me salmon, where the rice can absorb some of the juices or sauce. It is the option I reach for when plain rice feels too basic but a more elaborate rice dish is more than I need.
What I like most about this method is the balance between the savory broth and the richness of the butter. The rice cooks gently over low heat, absorbing the broth while the melted butter spreads through the cooking liquid. Keeping the saucepan covered helps the grains soften evenly, while the final rest allows the remaining steam to finish the rice. Unlike my one-pot Spanish chicken and rice, which builds flavor with chicken, vegetables, tomato, wine, and saffron, this version stays deliberately simple. It is also different from my vegetable egg fried rice, where previously cooked rice is fried in a pan rather than simmered directly in broth.
Key Ingredients in Rice with Chicken Broth and Butter
You only need three ingredients, so each one has a clear purpose in the finished rice.
- Long-Grain Rice: I prefer long-grain rice here because it absorbs the broth while keeping the grains soft and separate. I stick with the same variety each time for a consistent texture.
- Chicken Broth: I use chicken broth instead of water because the rice absorbs its savory flavor as it cooks. Since some broths are saltier than others, I always taste the finished rice before adding extra seasoning.
- Butter: For me, butter is what brings everything together. It melts into the broth as the rice cooks, adding gentle richness and giving the grains a smooth, comforting finish.
How to Make Rice with Chicken Broth and Butter
The complete measurements are in the recipe card below, but here is a quick overview of the method.
1. Add the Rice: Add the long-grain rice to a saucepan with a lid.
2. Pour in the Broth: Pour in the chicken broth and bring it to a gentle boil over medium heat.
3. Add the Butter and Cook: Reduce the heat to the lowest setting, stir in the butter until melted, cover, and cook undisturbed for 15 minutes.
4. Rest and Serve: Turn off the heat, give the rice a gentle stir, cover again, and let it rest for 5 minutes before serving.
Helpful Swaps
- Use Water Instead of Broth: Replace the chicken broth with the same amount of water when necessary. The rice will have a milder flavor, but the butter will still add richness.
- Add a Bay Leaf: Add a bay leaf with the chicken broth for a gentle aromatic flavor, then remove it before serving.
Tips for Rice with Chicken Broth and Butter
Measure the Liquid Carefully: I keep the rice-to-broth ratio consistent because adding too much liquid can make the rice softer and stickier than intended.
Wait for a Gentle Boil: Let the broth reach a gentle boil before lowering the heat so the cooking process has properly started before the saucepan is covered.
Keep the Heat Low: Once the lid goes on, use the lowest heat setting. This gives the rice time to absorb the broth gradually without the liquid evaporating too quickly.
Stir Gently at the End: I give the rice a light stir after cooking rather than mixing it vigorously, which helps loosen the grains without breaking them.
Storage
I transfer leftover rice to a shallow airtight container and refrigerate it within two hours of cooking. It will keep in the refrigerator for up to four days. To reheat it, add a small splash of chicken broth or water, cover, and warm gently until thoroughly hot.
What to Serve with Rice with Chicken Broth and Butter
I usually serve this rice with chicken, fish, or vegetables when I want a simple side that will not compete with the main dish. It also works well with my rotisserie chicken salad for a lighter meal, or with a slice of homemade ciabatta bread when I am serving several dishes together.
Try These Rice Recipes Next!
Get my new cookbook!
Get your copy of the book with easy, fresh, and tried-and-true Mediterranean Recipes from the Author and founder of Vargasavour Recipes, Estefania.
Recipe
Rice with Chicken Broth and Butter
Ingredients
- 200 g long-grain rice
- 450 ml chicken broth
- 40 g butter
Instructions
- Add 200 g long-grain rice and 450 ml chicken broth to a saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat, about 2 minutes.
- Reduce the heat to the lowest setting. Stir in 40 g butter until melted, then cover the saucepan and cook the rice undisturbed for 15 minutes.
- Turn off the heat and gently stir the rice. Cover the saucepan again and let the rice rest for 5 minutes before serving warm.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
I tried this rice with chicken broth and butter and it turned out amazing! So flavorful, creamy, and easy to make, definitely my new go-to method for perfectly cooked rice.