This recipe shows you how to cook rice in chicken broth instead of water, a simple swap that adds savory depth to every grain. It works because the broth seasons the rice from the inside out, creating a flavorful side dish that pairs with almost any meal. Whether you use homemade stock or store-bought, this method is foolproof and ready in about 25 minutes.
Ingredients
- 1 cup (200 g) long-grain white rice, such as jasmine or basmati
- 2 cups (480 ml) chicken broth (low-sodium preferred)
- 1 tablespoon (15 ml) olive oil or butter
- 1/2 teaspoon salt, or to taste (omit if broth is very salty)
- Optional: 1 small shallot or 1/2 onion, finely chopped
- Optional: 1 clove garlic, minced
Instructions
- Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and prevents gummy rice.
- In a medium saucepan with a tight-fitting lid, heat the olive oil or butter over medium heat. If using shallot or garlic, add it now and sauté for 2-3 minutes until softened and fragrant.
- Add the rinsed rice and stir to coat each grain with the fat. Toast for 1-2 minutes, stirring frequently, until the rice smells nutty but is not browned.
- Pour in the chicken broth and add salt if using. Stir once, then bring to a boil over high heat.
- Reduce the heat to low, cover the pot with the lid, and simmer gently for 15-18 minutes. Do not lift the lid during cooking.
- After 15 minutes, check the rice: it should be tender and the liquid absorbed. If not, cover and cook for 2-3 more minutes.
- Remove the pot from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
- Fluff with a fork and serve hot.
Tips
- Use low-sodium broth to control the salt level. Regular broth can make the rice too salty, especially if you add extra salt.
- Don’t lift the lid while the rice is cooking; the steam is essential for even cooking. If you must peek, do it quickly and replace the lid immediately.
- Rinse the rice thoroughly to remove surface starch, which otherwise makes the rice sticky and clumpy.
- For extra flavor, use a mix of half broth and half water if you find pure broth too intense.
Serving Suggestions
This chicken broth rice is a versatile side dish. Serve it alongside roasted chicken, grilled fish, or sautéed vegetables. It also works well as a base for grain bowls, topped with avocado, shredded chicken, and a drizzle of soy sauce. For a comforting meal, pair it with a simple stir-fry or a hearty stew.
Variations
- Brown rice: Use 1 cup (200 g) brown rice and increase the broth to 2 1/2 cups (600 ml). Cook for 40-45 minutes, then rest for 10 minutes.
- Herbed rice: Add a bay leaf, a sprig of thyme, or a pinch of dried oregano to the broth before boiling. Remove before serving.
- Citrus twist: Stir in 1 teaspoon of lemon zest or a tablespoon of fresh lemon juice after cooking for brightness.
- Vegetarian option: Substitute vegetable broth for chicken broth; the flavor will be lighter but still delicious.
Storage and Reheating
Store leftover rice in an airtight container in the refrigerator within 2 hours of cooking. It will keep for 3-4 days. To reheat, sprinkle with a little water or broth, cover, and microwave in 30-second intervals until hot. You can also reheat in a skillet over medium heat with a splash of broth, stirring occasionally. For longer storage, freeze the rice in a zip-top bag for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken stock instead of broth? Yes, stock and broth are interchangeable here. Stock is usually richer and may have more gelatin, which can make the rice slightly creamier. Adjust salt accordingly.
Why is my rice mushy? Mushy rice usually comes from too much liquid or not rinsing the rice. Make sure to measure the broth accurately and rinse the rice until the water is clear. Also, avoid stirring the rice while it cooks.
Can I cook rice in broth in a rice cooker? Absolutely. Use the same ratio of 1 cup rice to 2 cups broth, and follow your rice cooker’s instructions. The cooking time will be similar to the stovetop method.
What if my broth is salty? If using regular (not low-sodium) broth, skip the added salt entirely. You can also dilute the broth with water—use 1 1/2 cups broth and 1/2 cup water for a milder flavor.
Can I make this with leftover cooked rice? This recipe is for cooking raw rice. If you have leftover rice, simply reheat it with a splash of broth in a pan for a quick flavor boost.
How do I know when the rice is done? The rice is done when the liquid is fully absorbed and the grains are tender but still have a slight bite. If you’re unsure, taste a few grains; they should be soft, not crunchy.
Related
- Sugar Free Cookie Recipes: 3 Easy Low Carb Cookies
- Sugar Glass Cookies: Easy Edible Window Recipe
- Sugar Swan Cookie: How to Make a Beautiful Edible Swan
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).