Brown Rice Cooked in Broth

This easy method shows how to cook brown rice in broth that turns out perfectly every time. The broth adds a boost of flavor and richness to the rice, making your meals extra delicious. You'll never make plain rice again.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 142kcal

Author Sharon Rhodes

Ingredients

1 cup brown rice
1¾ cups broth
1 tbsp butter

Instructions

Place the rice into a fine mesh strainer and rinse it under cool running water for at least a minute. Shake the strainer back and forth while rinsing to ensure all the rice is being rinsed.
Drain the rice well and transfer it to a medium saucepan that has a tight-fitting lid.
Add the butter to the pot with the rice and pour the broth over top.
Place the pot on the stove over medium-high heat and bring the mixture to a quick boil.
Turn the heat down to low and cover with the lid. Simmer for 40 minutes.
Remove the pot from the heat and leave it covered. Let it stand for 10 more minutes. Remove the lid and fluff the rice with a fork.

Video

Notes

To Store: Once the rice has cooled to room temperature, transfer any leftovers to airtight containers or resealable plastic bags. For food safety be sure to refrigerate the cooked rice within two hours of cooking. Store in the fridge for up to 3 days.

To Freeze: Portion the rice into airtight freezer bags or containers, remove as much air as possible, and store it in the freezer for up to 3 months. Thaw it in the refrigerator before reheating.

Nutrition