Rice with chicken stock
This rice with chicken stock recipe is simple to make but so much better than plain rice. It’s the perfect base for any dish. The chicken stock adds balanced flavor and richness to the rice, leaving room for extra seasoning if you’d like.
Ingredients
- 200 grams rice, 1 cup
- 350 ml chicken stock, 1 ½ cups
- 250 ml water, or sub more chicken stock, 1 cup
- 1 teaspoon salt, or to taste
- Black pepper is optional to taste, or any other spices.
Instructions
- Wash the rice through a sieve and transfer it to a pot. Turn the stove to medium-high heat.200 grams rice
- Add the chicken stock, water, and salt, plus any other spices or seasoning you wish to add.350 ml chicken stock, 250 ml water, or sub more chicken stock, 1 teaspoon salt, or to taste
- Cover with a lid and bring to a boil. As soon as it starts to boil, turn the heat to low and let it cook until the liquid is absorbed and the rice is cooked. Remove from heat and let it sit for 5-10 minutes covered. Fluff it up with a fork and serve. Enjoy!
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.