Serving Size: 1 cup
- 2 cups short grain white rice (we like Jasmine)
- 2 cups chicken stock
- 2 cups water
- 1 tsp. salt
- 2 tbsp. unsalted butter
Thoroughly wash the 2 cups of rice inside a sifter and place in a small bowl. Set aside.
In a pot on the stove, bring 2 cups of chicken stock and 2 cups of water to a boil on medium heat.
Once boiling, add the wet rice, salt, and butter. Stir until well combined.
Cover and simmer on low-medium heat for 18 to 25 minutes, or until rice is fluffy and soft.
Adapted from The Kitchn. Original post can be found here.
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