This is your basic recipe for making rice, except with a twist. Boiling the rice in chicken broth along with water can boost the flavor of this popular grain and make any dish that is served with it come to life! Store cooked rice in the refrigerator for 4 days or freeze for up to a month.
Due to my family being from the Pacific Islands, I grew up eating rice. Tons and tons of it to be exact. My mother wasn’t into the rice cooker phenomena and always made ours on the stovetop.
She always made her rice plain, with just water and no added ingredients. However, the difference between my mother’s way of cooking and mine is that I like to spice things up a bit! Ok…a lot. I like to spice things up a lot. I chose to add chicken broth into the mix, along with salt and butter.
This is the way our family makes rice and will continue to make it this way from now until well…forever. I suppose you can use a rice cooker to make it this way, however, I really enjoy the simplicity of using just a normal pot on a normal stove.
First, you are going to take 2 cups of rice and wash them inside a sifter. This is just to make sure there aren’t any fragments, pieces, or other dirt/debris that can be associated with prepackaging. We use Jasmine rice. However, you can use whatever brand of rice you prefer. Place the wet rice in a bowl and set aside.
Place your 2 cups of chicken stock and 2 cups of water into a pot and bring them to a boil on the stove. Make sure the pot you choose is big enough to hold 4 cups of rice.
Once boiling starts, take the wet rice and pour it inside the pot.
Add your salt….
Then add your butter…..
Stir, stir, stir until well combined…then place a lid on that baby and turn your heat down to low-medium.
Let it simmer on the stove for around 18 to 25 minutes or until rice is fluffy and soft.
Another added bonus? It makes your house smell amazing when it’s on simmering mode.
Really…it does! Don’t believe me? Try it and see 😉
Serves: 4 cups
Calories Per Serving: 95
- 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.
Recipe Source: Adapted from The Kitchn. Original post can be found here.