How To Cook Rice With Chicken Broth 10 Steps With Pictures

To add a richer flavor, sauté 1 chopped shallot in 2 tablespoons (29. 6 ml) (28 g) of butter over medium heat before you put the rice in the pan.

If there’s still broth visible in the pan after 17 minutes, put the lid back on and cook the rice for another 2 to 3 minutes.

Refrigerate leftover rice in an airtight container for up to 4 days. Keep in mind that the rice will dry out the longer it’s stored.

Shake the pan occasionally to help the rice toast evenly. If you don’t want to toast the rice, skip this step.

Use homemade or storebought chicken broth.

If you lift the lid as the rice is cooking, steam will escape and the rice won’t become tender.

The rice will finish cooking as it sits. If you skip this step, your rice might be gummy or sticky.

Store the leftover rice in an airtight container for up to 4 days.