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chicken bouillon rice on a plate
5 from 9 votes

Chicken Bouillon Rice

Blog: www.nextinlime.com

Author: Nelo
Servings: 3

Ingredients

  • 1 cup (185 g) long grain white rice - I prefer basmati (Note A)
  • 1 tablespoon olive oil - or butter
  • 1 small chicken bouillon cube - Or use granulated bouillon or chicken base (Note B)
  • 1.5 cups (355 ml) water
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • some chopped fresh parsley - optional, for garnishing

Instructions

  • Rinse the rice under cold running water using a fine mesh strainer until the water runs clear. Soak it in room temperature water for 30 minutes. Strain after soaking. You can skip soaking, but the rice won't turn out as fluffy and may get unevenly cooked.
  • Take all the other ingredients (olive oil, chicken bouillon cube, water, salt, ground black pepper plus garlic powder), put them in a saucepan and cover with lid. Bring this mixture to a boil over high heat.
  • Once boiling, add drained rice, give a quick mix and cover again.
  • Cook for 5 to 7 minutes or until most (not all) of the water is absorbed by the rice. Keep a close eye during this time to prevent spillovers. If it starts to happen – lift the lid for a few seconds to let steam escape then put it back.
  • To check if it's time for next step, remove the lid and look for small holes with bubbles on the surface. Give a gentle mix. You should be able to see a small quantity of water inside when you're mixing.
  • Cover the saucepan again and reduce the heat to the lowest setting you have. Let it steam for exactly 10 minutes. It's important not to remove the lid for peeking.
  • Next – turn the heat off, remove the saucepan from burner but don't remove the lid. Let the rice rest covered for 10 minutes so it can finish cooking with the residual heat.
  • Then spoon out the rice, top with some chopped parsley (optional) and enjoy.

Notes

Note A: Rice – rinsing and soaking steps are important if you don't want gummy mushy rice. Avoid glutinous rice.
Note B: Bouillon – read the directions on the package. You need just the right amount to get one cup of broth for each cup of rice you're making. Use a small cube that weighs between 4 and 6 grams. A bigger cube may need to be cut in half.
Note C: Helpful content – click on the links below for related useful content in the main body of the post.
Note D: Related – Try this lemon dill rice next.