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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 - rinsed, soaked for 30 mins, then drained (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

  • Put all the ingredients, except rice, in a saucepan and cover with lid. Bring to a boil over high heat.
  • Once boiling, add rice. Stir gently, partially cover the pot with lid and let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye.
  • At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
  • Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam 10 minutes. DO NOT remove the lid. No peeking, no stirring.
  • Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 10 minutes so it finishes cooking in residual heat.
  • Once the resting time is up, remove the lid, plate the rice using a flat, wide utensil, top with some chopped parsley (optional) and enjoy.

Notes

Note A: Rice – Soaking the rice gives it a noticeably better texture, but if you're unable to do so, let the rice rest for 15 minutes, instead of 10, at the very end of cooking. Don't forget to rinse the uncooked rice, as it's important to get rid of the excess surface starch. For best results, use extra-long grain, aged basmati.
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.