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
- Use a good quality chicken stock. For best flavor, use chicken stock that is made with organic ingredients, is fresh, and tastes good. Homemade is even better.
- Cook at the right temperature. Once you bring the rice to a boil, turn down the heat to low. If the rice is cooked on higher heat, it can turn out sticky and mushy and even burn at the bottom.
- This rice with chicken stock is a base recipe, meaning you can add in herbs and spices to your liking, such as turmeric, curry, parsley, thyme, garlic, or a mix of seasonings. You can also make it only with water instead of chicken stock or substitute veggie stock or beef stock.
- Store any leftover rice in the fridge for up to 4 days. Freeze it sealed for up to 3 months. To reheat the rice from the fridge, you can do it on a skillet at the stovetop, over medium heat, or in the microwave until warm. To reheat from the freezer, let it thaw in the fridge or at room temperature if needed sooner. Warm it up as stated above.