Easy Rice With Chicken Broth and Butter
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Cooking rice with chicken broth will transform the flavour and turn a flavorless side into the most versatile, delicious, well seasoned pairing for just about anything. It’s buttery, creamy and feels luxurious.
Table of Contents
Why you’ll love this recipe
- Fast: Cooking rice in chicken broth doesn’t increase the cook time of your rice. It’s a simple substitute for water which loads each grain of rice with flavour. Such an easy way to elevate a classic side!
- Easy: All we do is add one additional step to result in delicious creamy rice. We melt some butter, then toast the rice for a couple of minutes. This takes two minutes tops! But the depth of flavour added is *chefs kiss*
- Satisfying: Sometimes the most simple things are the most delicious. When I make a big batch of this I find myself having a few spoonfuls from the fridge as a satisfying snack.
Need inspiration for some main meal recipes? Try my Thin Pork Chops in Air Fryer, Tender sliced Chicken Breast, or Creamy Tarragon Chicken.
Why Use Chicken Broth Instead of Water?
Enhanced Flavor: rice made with chicken broth absorbs all of the rich flavours from the broth, which includes flavours of chicken, vegetables, herbs and sometimes spices.
I see this as a shortcut to not having to add all of those individual elements. The result is a diverse side dish that pairs with loads of mains.
How to Substitute Chicken Broth for water
The ratio of water to stock is 1:1/ the same. I like to add a ratio of 2:1 +100ml of chicken broth to rice. So for this recipe I use 200g and 500ml of chicken broth.
This ensures that the rice doesn’t dry out over a medium boil and provides enough moisture to steam the rice, giving a fluffy end result.
Ingredient
The main ingredients that make this rice and chicken broth recipe fantastic are the following.
Rice
I love to use basmati rice for this recipe, but opt for your favourite long grain rice to make this chicken broth rice.
Chicken Broth
If you can, go for high quality broth as this will be loaded with protein and collagen. If you’re more on a budget, you can definitely use a stock cube though- chicken stock rice is delicious too.
Butter
This secret ingredient which gives a luxurious end result. A creamy rice recipe without cream!
Variations/ Adaptations
Different kinds of rice: Brown, basmati, jasmine, long grain, minute, pilaf, parboiled, wild, yellow. The options are endless! As chicken broth is a neutral foundation, you can pair it with most types of rice.
Add veggies and or protein: you could make this more of a complete meal by adding raw vegetables like carrot, celery, broccoli, asparagus or sauteed vegetables like mushrooms, onions, cherry tomatoes. Proteins that you could toss into this rice made with chicken stock are sauteed chicken (add link), thin pork chops (add link) and airfryer ribeye steak.
Different flavors: Use this white rice with chicken broth as a flavourful base to build on- add a tomato sauce, add parmesan, cream cheese, the world is your oyster!
Vegetarian/Vegan: Substitute the butter for vegan butter or olive oil.
How to cook rice in chicken broth
- Rinse the rice using a strainer until the water runs clear (Image 1).
- Heat the frying pan and add the butter to melt over low heat (Image 2).
3. Add the rinsed rice to the pan with butter and season with salt and pepper. Toast the rice for 2 minutes in the pan (Image 3).
4. Pour in the chicken broth, mix, and bring to a simmer (Image 4).
5. Cook the rice over medium-low heat for 2 minutes less than the time indicated on the rice package (Image 5).
6. The rice will be almost cooked. At that time, remove it from the heat and cover with a lid. Allow the rice to finish cooking for 5 more minutes (Image 6).
If you have leftover rice, consider making one of these yummy recipes; Easy Cajun Dirty Rice (Homemade!), Turkey Mince Recipe with Rice (Gochujang Fried Rice), Spicy Tomato Rice topped with Halloumi and Coriander
Tips for the best result
- Toast the rice in the butter– this brings out the rices natural aromas and adds a richer flavour to the rice. Make sure you don’t burn the rice though, stir continuously to preven this.
- Don’t overcook- keep an eye on your rice to make sure it doesn’t overcook otherwise it will become mushy and you wont get a fluffy end result.
- Season your rice with salt and pepper whilst toasting
Serving Suggestions
Here are some great options to serve with this buttered rice with chicken broth:
For adding protein I suggest:
- Creamy Mustard Chicken (Best ever!)
- Beef Keema (Mince Curry)
- Easy Turkey Steak Recipe (10 minutes or less!)
For adding veggies, these will work well:
- How to cook tenderstem broccoli (Roasted Tenderstem Broccoli)
- Creamy Broccoli and Cauliflower Soup
- The Best Buttered Sauteed Leeks
Leftover Storage and Reheat Instructions
Storing rice in the fridge
Place your rice into a glass container. As soon as it’s cool enough seal your container and place in the fridge. We don’t want the rice to be sitting at room temperature for any amount of time as this is where the small risk of food poisoning can arise. Store in the fridge for up to 3 days. Reheat in the microwave for 2 minutes on high.
Storing in the freezer
I like to store individual or double servings in ziplock bags so that I can have cooked rice and chicken broth when I’m in a rush. Store in the freezer, then cook from frozen in the microwave for 4-5 minutes.
Uses for Leftover Rice
This white rice with chicken broth is perfect to add into casseroles, to serve in soup, as a side with protein and veg, or within a stirfry (hello egg fried rice)
Rice is one of those dishes where you never want to cook it up to make one serving, so I highly recommend batch making this chicken broth rice recipe to reduce stress in the kitchen and act as a supporting dish to so many meals throughout the week.
Recipe FAQs
Yes! Rice made with chicken broth absorbs all of the rich flavours from the broth, which includes flavours of chicken, vegetables, herbs and sometimes spices.
It sure will! It will reduce and cook off similarly to water.
You might be adding too much water and skipping the steaming stage. Steaming your rice at the end allows the rice to finish cooking and absorbing the remaining broth, whilst not overcooking.
Yes, this will give you the best end result. Rinse thoroughly until the water runs clear.
You can! I don’t personally have a rice cooker but a lot of people do this.
If you have leftover rice, consider making one of these yummy recipes; One Pot Chicken & Rice, Prawn Rice (Simple & One Pot), Singapore Fried Rice
If you tried this Rice with Chicken Broth, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Rice With Chicken Broth and Butter
Ingredients
- 50 g butter (£1.89/5 = £0.38)
- 200 g basmati or long-grain rice (£1)
Cupboard Essentials
- 500-600 ml chicken broth
- Salt
- Pepper
Method
- Rinse the rice thoroughly under cold water until the water runs clear.
- In a wide-based pan, melt the butter over low heat.
- Add the rinsed rice to the pan and season with salt and pepper. Fry the rice for 2 minutes to toast it.
- Pour in the chicken broth and bring the mixture to a simmer.
- Cook over medium-low heat. Set a timer for 2 minutes less than the time indicated on the rice packet.
- When the timer goes off and the rice is almost fully cooked, cover the pan with a lid and let the rice steam for 5 minutes off the heat.
Notes
- Toast the Rice in Butter: Toasting rice in butter enhances its natural aromas and flavor. Stir continuously to avoid burning.
- Don’t Overcook: Monitor the rice closely to prevent overcooking, which can lead to a mushy texture instead of a fluffy result.
- Season While Toasting: Add salt and pepper to the rice during the toasting process for better flavor.
Nutrition
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