1 Cup long grain White Rice
Pinch Sea Salt
4 Cups Chicken broth
Bring the broth to a boil in a medium sauce pan, add the rice, stirring, turn the heat down enough to keep a slow boil. Cook the rice 20 minutes or until the broth has cooked out, stirring often to prevent sticking. Cover with a lid. With a fork fluff up the rice when ready to use.
NOTE: I use meat broth to cook savory rice rather than water. It gives the rice a flavor enhancement to accompany meats and vegetables. If you're making sweet or plain rice, use water.
If the chicken broth is unseasoned, add seasonings of your choice to coordinate with the meal you are preparing.
You can use a steamer or rice cooker if desired. I use regular rice, not instant rice, but use the rice you prefer and brown rice is fine, I find it takes a little longer to cook before it is tender.
To make your own Meat broth refer to the link:
Refer to my recipe for Rice and Bean Squash Boats:
To make sweet rice refer to the link: justfowlingaround.weebly.com/from-the-pantry/sweet-rice
To make Bacon and Rice cornbread refer to the link:
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