Just add 5 minutes and 2 ingredients to your regular rice cooking process, and have the best rice ever. Everyone loves this buttery rice that's loaded with so much flavor, and there's a vegan option included.
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
Ingredient notes & substitutions
Rice - you can use both brown and white rice, just check the package for cooking time and the ratio of rice to liquid
Butter can be substituted for olive oil, or for another type of vegetable oil
Chicken broth can be substituted for vegetable broth* or any other broth. Make your own or use bouillon cubes or bouillon powder.
Tips & tricks
For a vegan version use olive oil and vegetable broth
Pair the flavor with what you are serving with it - for chicken, use chicken stock, for fish, use fish or seafood stock, for red meat, use a beef stock
Follow the instructions for your rice for the ratio rice vs liquid and cook time, as this can vary between different types of rice and even just different brands
Cooking it in a frying pan instead of a pot to help it cook more evenly and reduce the risk of burning the rice or having it turn out too dry
Let the butter really soak into the rice before adding the broth
Cook time can vary with the type of rice you are using - please check the specific cook time for your rice
If the liquid is absorbed too quickly - for example if the heat is too high - just add more broth, or regular water