Rice with Chicken Broth and Butter

This rice with chicken broth and butter combines long-grain rice, savory broth, and butter in one simple saucepan side dish. It cooks in 17 minutes, then rests covered for 5 minutes.

Recipe Developer-Estefania

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Prep Time 3

Cook Time 17

Total Time 25

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

Use Long-Grain Rice: I use long-grain rice because it keeps its shape while absorbing the chicken broth. A different type of rice may require a different amount of liquid or cooking time.

Do Not Rinse or Soak: This method is written for rice added directly to the saucepan, so I do not rinse or soak it beforehand.

Keep the Steam Inside: A tight-fitting lid is important because it prevents steam from escaping. I resist lifting the lid during the 15-minute cooking time so the top layer cooks evenly.

Check the Broth’s Saltiness: Chicken broth varies considerably between brands. Taste the finished rice before adding any extra salt.

Nutrition