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.
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.
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
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
- Melt the butter in a pan over medium heat
- Add in the rice
- Fry the rice for 2-3 minutes, mixing often, until all or almost all of the butter has been absorbed
- Add the chicken broth
- Bring to a simmer, cover, and turn the heat down to low
- 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.
What to Serve With This Creamy Rice
- Air Fryer Salmon with Skin25 Minutes
- Easy Spanish Chicken Stew with Lemon, Rosemary & Olives25 Minutes
- Air Fryer Salmon Patties30 Minutes
- Baked Lamb Chops with Vegetables1 Hours
More Quick & Easy Sides
- Garlic Roasted Broccoli25 Minutes
- Garlic Parmesan Smashed Potatoes40 Minutes
- Creamy Vegan Potato Salad with Dijon Mustard [no mayo!]55 Minutes
- Air Fryer Sweet Potatoes with Cinnamon20 Minutes
Recipe
Creamy Rice with Butter & Chicken Broth
Print RateIngredients
- 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
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)
- 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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Ash
Quick, easy and very delicious. Serves with shallots on top.
Bobby Stewart
I love this recipe! My 6 children loved this dish! Keep up the good work.
Miranda
The only way I make rice - my family loves it. Delicious!!!
Bonnie King
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.
Alisa Dent
If I want to make this in a rice cooker, would I just put all the ingredients together and cook it?
Emmeline Kemperyd
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
Karen
This is really good with a nice, creamy taste. My go to for rice now!
Jen
Kid approved, which is the biggest win in my book. They said it "tastes like popcorn"!
Emmeline Kemperyd
Love that!! Thanks Jen.
Mahy
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!
Emmeline Kemperyd
Thank you, Mahy!
Armando
I just made this recipe and it was great. My family were big fans. I used knorr chicken bullion for mine.
Liz
This is my favorite kind of comfort food! Simple but so delicious! Just what I needed during this crazy weekend!
Emmeline Kemperyd
Great to hear. thank you Liz!
Lauren Vavala | Delicious Little Bites
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!
Emmeline Kemperyd
Thank you Lauren! Same here!
Jen
Thank you for including a vegan option. This was absolutely ah-mazing!
Emmeline Kemperyd
Of course, happy it helped you Jen! Just as delicious vegan as non-vegan in my opinion!
Danielle
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.
Emmeline Kemperyd
Agree Danielle, one of the best reasons to try new recipes in my opinion!