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.
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Why you’ll love this recipe
Once you try this rice with chicken stock, you will never go back to making plain rice with water. The extra flavor, richness, and almost creamy-like texture makes the rice so much better. It’s light and fluffy and doesn’t stick together as long as you use the correct ratios and cooking time.
The other great thing about this recipe is that you can add any other seasoning you’d like: fresh herbs like parsley, chives, and cilantro; turmeric, chili flakes or powder, garlic, onion, and so many more, depending on how you plan on eating it.
If you are thinking about what to serve this rice with, here are a few ideas: chicken coconut curry, gluten-free chicken meatballs, kufte, and many more.
Ingredients notes
Rice. Jasmine or basmati rice is used for this recipe.
Chicken stock. The key ingredient for adding extra flavor. Veggie stock can be used instead, although the flavor will be different.
Water. Adding water balances out perfectly with the richness of the chicken stock.
Salt. To enhance the flavor.
How to make rice with chicken stock
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Wash the rice through a sieve. Transfer it to a pot and add the chicken stock and water.
Step 2: Then add the salt, cover with a lid, bring to a boil, and then reduce to low heat. Cook for about 15 minutes or until the rice is cooked through and all the liquid is absorbed. Check with a fork for doneness.
Recipe Tips
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.
Additions and substitutions
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.
Storage and reheating
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.
Recipe FAQ
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Rice with chicken stock
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.