Per serving (1⁄2 cup cooked): 110 calories, 4 g protein
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1 cup long grain white rice
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13⁄4 cups chicken bone broth
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1 tablespoon unsalted butter, optional
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1⁄2 teaspoon fine sea salt
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Place the rice in a fine-mesh sieve. Rinse with cold water, stirring the rice with your fingers, until the water that comes out the bottom is less cloudy. (If you can’t see the water well enough to tell, place a bowl under the sieve and collect the water to see.)82
2. Place the broth in a medium saucepan; add the butter, if using. Turn the heat to medium and bring the broth to just a boil. Stir in the rice and salt. Bring the water back to a simmer, reduce the heat to low (as low as it will go), cover the pot, and cook undisturbed until the broth has been absorbed and the rice is tender, 18 to 22 minutes. To check that all of the liquid has been absorbed, do not stir. Gently tip the pot and check for excess liquid; if you see any, cover the pot and continue to cook on low in 2-minute intervals until the liquid has been absorbed. Do not stir.
3. Once all the broth has been absorbed, remove the pot from the heat, cover, and let stand undisturbed for 5 minutes. Fluff the rice with a fork, and serve, or transfer to a bowl, let cool, cover, and refrigerate to use later.
