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    Home » Side dishes

    Creamy Rice with Butter & Chicken Broth

    By Emmeline Kemperyd on March 23, 2021, updated April 18, 2024 - 20 Comments

    Total time: 30 minutes minutes
    5 from 27 votes
    Jump to Recipe

    I rarely ask you to add an extra step to your cooking - but for this rice it's definitely worth it! With 5 extra minutes and 2 more ingredients, you can turn regular rice into the best, creamiest, tastiest rice ever. Everyone loves this buttery rice that's loaded with so much flavor - and there's a vegan option included as well.

    a frying pan full of rice

    I Never Liked Rice Before I Tried This Version

    Growing up, I groaned every time mom served rice for dinner. Especially if there wasn't any sauce to go with it! I'd drown it in soy sauce or butter, anything but eat it plain.

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    These days, I love rice. And you know why? Because I rarely eat plain rice - I make this super tasty version instead. It's so creamy thanks to the butter, and has so much flavor thanks to simmering in broth instead of water.

    It's almost as quick as cooking regular rice - and it's so much better, those extra 5 minutes are totally worth it.

    It's one of those recipes you just have to try, and once you do, I'm sure you'll be making it over, and over, and over again...

    Just Add Butter & Broth

    creamy rice ingredients

    A Note on Rice

    You can follow this process with both white and brown rice. Just check the package to see how much liquid you need and how long the rice needs to cook. That will depend on the type of rice you choose!

    I've only made this with long-grain rice, as for both basmati rice and jasmine rice you want it to be a bit fluffier. However, I'm sure you could make it with those types as well. Let me know how it goes, if you try it!

    Chicken Broth - Does It Have to Be Homemade?

    Quick answer: NO! I make this with bouillon cubes all the time, and just dissolve them in hot water before adding to the rice. However, if you do have homemade chicken broth (or other broth) that will make it even tastier.

    Why Chicken Broth?

    Simmering the rice in broth adds so much flavor to the rice, but it doesn't necessarily have to be chicken broth. I've made this with vegetable broth, chicken broth, and beef broth, and all those versions came out delicious. It's just a matter of preference, and to me chicken broth adds the very best flavor - for my palate.

    If you want to kick it up a notch, pair the broth with whatever you're serving with the rice. So use chicken broth for serving with chicken dinners, and beef broth for serving with steak. I haven't tried using fish broth, but please let me know if you do, and how it turns out!

    How to Make It Vegan

    To make this vegan, just do 2 simple swaps: use olive oil instead of butter, and vegetable stock instead of chicken stock.

    How to Make It in 6 Simple Steps

    collage showing how to make creamy rice
    1. Melt the butter in a pan over medium heat
    2. Add in the rice
    3. Fry the rice for 2-3 minutes, mixing often, until all or almost all of the butter has been absorbed
    4. Add the chicken broth
    5. Bring to a simmer, cover, and turn the heat down to low
    6. Simmer until rice is done. All or most of the liquid should be gone. Remove from the heat and allow to rest for 5 minutes before serving your creamy rice.

    Tips & tricks

    • Cooking the rice in a wide pan cooks it quicker and more evenly. So it might not even take longer to make this thanr regular rice!
    • You can also use a regular pot, you don't have to use a wide pan.
    • If the liquid is absorbed too quickly - for example if the heat is too high - just add more broth, or water.

    Storing, Freezing & Reheating

    Store leftovers in the fridge in an air tight container for up to 4 days.

    Freeze leftovers for up to 3 months in airtight containers. I recommend freezing rice separately from what you are going to eat it with, so it doesn't absorb too much liquid and end up mushy.

    Reheat leftovers in the microwave in 30 second increments.

    You can also fry leftover rice in butter or olive oil, either to serve just as it is, or to make fried rice.

    a frying pan full of rice with a wooden spoon

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    Recipe

    top down view of a mound of rice topped with parsley

    Creamy Rice with Butter & Chicken Broth

    5 from 27 votes
    Print Rate
    Course: Side Dish
    Cuisine: North American
    Servings: 4
    Calories: 379kcal
    Cook time: 25 minutes mins
    Resting time 5 minutes minutes
    Total time: 30 minutes minutes
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon butter or olive oil
    • 1 cup long grain rice white or brown, rinsed
    • 2 cups chicken broth hot; or other broth, check rice package for exact amount needed
    US Customary - Metric

    Instructions

    • Melt the butter in a frying pan over medium heat.
      2 tablespoon butter
    • Add the rice and fry for 2-3 minutes until most, or all, of the butter has been absorbed.
      1 cup long grain rice
    • Pour in the hot chicken broth, then bring to a simmer, cover, and lower the heat to low. Simmer for 20 minutes or until all or most of the liquid is gone and the rice is cooked through. Remove from the heat and let rest for 5 minutes, then serve.
      2 cups chicken broth

    Equipment (may contain affiliate links)

    • Skillet or frying pan*
    • Measuring cups (metric or US)*

    Video

    Notes

     
    • Cooking the rice in a wide pan cooks it quicker and more evenly. So it might not even take longer to make this thanr regular rice!
    • You can also use a regular pot, you don't have to use a wide pan.
    • If the liquid is absorbed too quickly - for example if the heat is too high - just add more broth, or water.
     

    Storing, Freezing & Reheating

    • Store leftovers in the fridge in an airtight container for up to 4 days.
    • Freeze leftovers for up to 3 months in airtight containers. I recommend freezing rice separately from what you are going to eat it with, so it doesn't absorb too much liquid and end up mushy.
    • Reheat leftovers in the microwave in 30 second increments.
    • You can also fry leftover rice in butter or olive oil, either to serve just as it is, or to make fried rice.

    Nutrition

    Calories: 379kcal | Carbohydrates: 65g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 269mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN  and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.

    Reader Interactions

    Comments

    1. Ash

      April 30, 2025 at 12:30 am

      5 stars
      Quick, easy and very delicious. Serves with shallots on top.

      Reply
    2. Bobby Stewart

      September 06, 2024 at 4:40 pm

      5 stars
      I love this recipe! My 6 children loved this dish! Keep up the good work.

      Reply
    3. Miranda

      June 15, 2024 at 5:35 pm

      The only way I make rice - my family loves it. Delicious!!!

      Reply
    4. Bonnie King

      September 27, 2023 at 7:01 pm

      5 stars
      I am going to try this immediately. I know I will love it. Substituting the water for broth is genius! Frying the rice first will make it even more flavorful! Thank you for this recipe.

      Reply
    5. Alisa Dent

      September 14, 2023 at 12:07 am

      If I want to make this in a rice cooker, would I just put all the ingredients together and cook it?

      Reply
      • Emmeline Kemperyd

        September 14, 2023 at 6:16 am

        Hi Alisa! I haven't used a rice cooker myself, so unfortunately I don't know if that's possible. I would sugest making it as written, as you want to sauté the rice in butter before adding the broth. /Emmeline

        Reply
    6. Karen

      June 14, 2023 at 12:40 am

      5 stars
      This is really good with a nice, creamy taste. My go to for rice now!

      Reply
    7. Jen

      October 14, 2022 at 11:36 pm

      5 stars
      Kid approved, which is the biggest win in my book. They said it "tastes like popcorn"!

      Reply
      • Emmeline Kemperyd

        October 15, 2022 at 4:42 am

        Love that!! Thanks Jen.

        Reply
    8. Mahy

      March 15, 2020 at 4:46 pm

      5 stars
      Rice... someone may think it is too easy to make it, but it is actually one of those recipes that you have to really master. Yours looks amazing!

      Reply
      • Emmeline Kemperyd

        March 16, 2020 at 9:17 am

        Thank you, Mahy!

        Reply
        • Armando

          November 25, 2022 at 7:41 pm

          5 stars
          I just made this recipe and it was great. My family were big fans. I used knorr chicken bullion for mine.

          Reply
    9. Liz

      March 15, 2020 at 4:41 pm

      5 stars
      This is my favorite kind of comfort food! Simple but so delicious! Just what I needed during this crazy weekend!

      Reply
      • Emmeline Kemperyd

        March 16, 2020 at 9:17 am

        Great to hear. thank you Liz!

        Reply
    10. Lauren Vavala | Delicious Little Bites

      March 15, 2020 at 4:07 pm

      5 stars
      This rice is such a great staple recipe to keep on hand. We serve it as a side with soooo may different main dishes - delicious!

      Reply
      • Emmeline Kemperyd

        March 16, 2020 at 9:19 am

        Thank you Lauren! Same here!

        Reply
    11. Jen

      March 15, 2020 at 3:43 pm

      5 stars
      Thank you for including a vegan option. This was absolutely ah-mazing!

      Reply
      • Emmeline Kemperyd

        March 16, 2020 at 9:18 am

        Of course, happy it helped you Jen! Just as delicious vegan as non-vegan in my opinion!

        Reply
    12. Danielle

      March 15, 2020 at 3:19 pm

      5 stars
      I am always on the lookout for another rice recipe. It is amazing how many new things you can learn every time you try a new recipe.

      Reply
      • Emmeline Kemperyd

        March 16, 2020 at 9:18 am

        Agree Danielle, one of the best reasons to try new recipes in my opinion!

        Reply
    5 from 27 votes (16 ratings without comment)

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