Rice can be transformed from a bland staple into a flavorful dish by cooking it in broth instead of water, according to a cook who once disliked rice. Emmeline Kemperyd, founder of Always Use Butter, now loves rice because she rarely eats it plain, instead simmering it in broth with butter for a creamy, savory result.
A Simple Upgrade for Everyday Rice
Most people boil rice in plain water without seasoning, leading to a dull dinner. Kemperyd's method uses chicken broth or a stock cube, which infuses the grains with herbs, spices, and salt, eliminating the need for extra seasoning. A knob of butter adds creaminess and fluffiness, making the rice more enjoyable.
How to Make Tastier Rice
To make this version, you need 250ml of white or brown rice (rinsed), two tablespoons of butter, and 500ml of chicken broth or a stock cube. Start by rinsing the rice under cold water until the water runs mostly clear to remove excess 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, and simmer for about 20 minutes.
Finishing Touches for Perfect Texture
The rice is ready when most liquid is absorbed and grains are tender. Avoid stirring during cooking to prevent a gummy texture. After cooking, let the rice rest off the heat for five minutes, then fluff with a fork before serving. This method takes only five extra minutes and yields a richer, more savory side dish that may replace plain rice for good.
