Bone Broth Rice
This bone broth rice is a flavorful and nutrient-dense side dish, making it a perfect substitute for any recipe calling for regular rice.
Servings 4
Ingredients
- 1 cup white rice
- 2 cups bone broth
- ¼ teaspoon sea salt
Instructions
- Rinse 1 cup white rice under cold water until the water runs clear.
- Add the rinsed rice, 2 cups bone broth, and ¼ teaspoon sea salt. Bring to a boil, then reduce to low heat.
- Cover and let it simmer for 15 minutes or until the liquid is absorbed.
- Remove from heat, let it rest for 5 minutes, then fluff with a fork.
Notes
Storage: Store leftover bone broth rice in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth to restore moisture and warm on the stovetop. For longer storage, you can freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat.
Helpful Tips:
- Remove excess starch - Be sure to rinse the rice under cold running water until it runs clear to prevent it from becoming gummy or mushy.
- Avoid stirring - Stirring the rice during cooking releases starch and makes the rice sticky. Just let it simmer and walk away.
- Let it rest before fluffing - After cooking, let the rice sit covered for 5-10 minutes before fluffing with a fork to help it firm up and prevent clumping.
- Mind the salt & butter - Since broth already contains salt and fat, be cautious when adding extra salt or butter during cooking.
Nutrition
Calories: 185kcal | Carbohydrates: 37g | Protein: 8g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 338mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Calcium: 13mg | Iron: 0.4mg