Prep 20 mins
Cook 0 mins
I saw Rachel Ray make rice the other day using this method. I tweeked it a little as I just wanted basic rice.
- In a saucepan with a good fitting lid bring chicken broth and butter to a boil.
- Add rice and stir.
- Cover and reduce heat to medium low. Cook for 20 minutes. DO NOT LIFT LID!
- Remove from heat and fluff with fork. Serve!
I am always amazed at the number of people I know who are afraid to make rice! The recipe calls for medium low heat, but I have found that there is almost no heat setting too low to make perfect rice in 20 minutes ... I use "below low" with perfect results and no sticking to the saucepan at all. I also do a quick stir at 10 minutes ... otherwise, I just LEAVE IT ALONE and let it steam in the covered pan!!! I also use water and 2 chicken boullion cubes instead of broth, and for spanish dishes I use olive oil in place of the butter. Great recipe.
This was good. I used 2 tsp of chicken soup mix istead of bought chicken broth. The flavor probaly wasn't as strong as store bought broth, but it was still good enough to eat without any addition seasoning or sauces. I serve this with fish. Thanks for the recipe!
Rice came out perfect but was a little too salty for me. Maybe do half the salt next time.