Notes
I love making rice with bone broth instead of water. It's an easy swap that adds a bit of extra flavor and nutrients.
The ratios I've included are for white basmati rice, but you should follow the ratios listed on the packaging for the specific rice you buy, since they can differ a bit. Generally speaking, you can swap in broth for water at the same ratio, though I'll sometimes add a few extra tbsp of broth, since I notice it absorbs a bit faster.
Ingredients
- 1 cup white basmati rice
- 1.5 cups beef or chicken bone broth
- salt
Process
Start by rinsing your rice with cold water in a fine mesh strainer. This removes some of the excess starch from the outside of the rice and improves the texture a lot. It's an optional step, but it makes a big difference.
Rinse the rice, moving it around with your fingers, until the water starts to run clear.
Put the rice into a pot and add the bone broth and a pinch of salt.
Turn the stove's heat onto high and bring it to a boil, stirring a few times to make sure the rice doesn't clump.
Once it boils, reduce the heat to low and cover the pot.
Cook for 15-20 minutes, until the broth is completely absorbed.
Remove from the heat and allow the rice to sit, covered, for 10-15 minutes. This is another optional step that makes a big difference. This step will allow the rice to steam and finish cooking, again improving the texture a lot!
I like to add a splash of rice vinegar to the rice before tossing it to fluff it up.
Serve and enjoy!
