Rice cooked in plain water can be bland, but a simple swap to broth and a knob of butter transforms it into a creamy, flavourful dish, according to cook Emmeline Kemperyd.
Why broth beats water
Kemperyd, founder of Always Use Butter, said she used to hate rice until she discovered cooking it in broth. “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 flavour thanks to simmering in broth instead of water.”
The broth absorbs into the rice, adding herbs, spices, salt and aromatics without extra seasoning. Most people have a stock cube in their cupboard, so it costs little extra. Butter improves the texture, making the rice creamier and fluffier.
How to make brothy rice
You will need 250ml of white or brown rice (rinsed), two tablespoons of butter, and 500ml of chicken broth or a stock cube. Rinse the rice under cold water until the water runs mostly clear to remove starch. Melt the butter in a frying pan over medium heat, add the rice, and cook for two to three minutes until the butter is absorbed. Pour in the cold broth, bring to a gentle boil, cover, reduce heat, and simmer for about 20 minutes.
The rice is ready when most liquid is absorbed and it is tender. Avoid stirring, as it can make the rice gummy. Remove from heat, let rest for five minutes, then fluff with a fork. The extra five minutes of cooking time yields a richer, more savoury result.
