Cooking Bistro Rice With Chicken Broth: A Simple Guide

Bistro blend rice with chicken broth is a simple yet flavourful dish that can be cooked in a variety of ways. The key to this recipe is substituting water with chicken broth, which infuses the rice with a savoury flavour. This dish can be cooked on a stovetop, in an instant pot, or even a rice cooker. The type of rice used can also be varied, with long-grain white rice, brown rice, basmati rice, and jasmine rice all being suitable options. The addition of spices, vegetables, and other ingredients can further enhance the flavour of the dish.

Cooking rice in chicken broth

Stove Method

First, put 1 1/2 cups (286 g) of long-grain white rice into a 2 US qt (1.9 L) saucepan. You can also add some salt and pepper to taste. Then, add 2 1⁄2 cups (0.59 L) of chicken broth. If you want to add a richer flavour, sauté 1 chopped shallot in 2 tablespoons (29.6 ml) (28 g) of butter over medium heat before adding the rice.

Next, bring the mixture to a simmer over medium heat. Keep the lid off so you can see when the broth begins to bubble. Then, turn the heat down to medium and cover the pan. Cook the rice for 15 to 17 minutes without lifting the lid. If there is still broth visible, put the lid back on and cook for another 2 to 3 minutes.

Finally, turn off the heat and fluff the rice with a fork. You can also garnish it with 1 tablespoon (3 g) of freshly chopped parsley.

Instant Pot Method

Rinse 2 cups of white rice (long-grain rice, jasmine rice, and basmati rice all work well) until the water runs clear. Then, put the rice into the Instant Pot with 2 cups of chicken broth or other cooking liquid. Seal the lid and pressure cook on High Pressure for 4 minutes. After the timer goes off, allow 10 minutes of Natural Release, and then use Quick Release to depressurize the pot. Finally, fluff the rice with a fork and serve warm.

Variations

There are many variations you can try when cooking rice in chicken broth. Here are some ideas:

• Buttery Herb Rice: Add 1–2 tbsp of butter, 1 tsp minced garlic, and 1 tsp fresh chopped rosemary to the cooked rice.
• Caprese Rice: Add 1/2 cup halved cherry tomatoes, 6 chopped basil leaves, and 4 ounces of cubed mozzarella cheese to the cooked rice.
• Lemon and Asparagus Rice: Squeeze in the juice from half a lemon, add 1 tsp lemon zest and chopped blanched asparagus, and season with 1 tsp chopped fresh thyme.
• Indian-style creamy rice: Use 2 cups of canned coconut milk instead of chicken broth.
• Mexican-style rice: Add 1 tbsp of diced onion (sautéed) and 1 tsp of tomato bouillon.
• Cheesy Parmesan rice: Add 1/2 cup of grated Parmesan cheese.
• Pesto rice: Add 1 tbsp of pesto.
• Mushroom Thyme Rice: Sauté 2 cups chopped mushrooms, 1/2 cup diced onion, 1 clove of garlic (minced), and 1 teaspoon of chopped fresh thyme in 1 tablespoon of butter before adding the broth.
• Herb Butter Rice: Stir 2 tablespoons of softened butter, 1 teaspoon each of chopped fresh rosemary and thyme, and 1 teaspoon of minced garlic into the hot cooked rice.
• Cilantro Lime Rice: Stir 1/4 cup of chopped fresh cilantro and 2 teaspoons of lime juice into the hot cooked rice.
• Broccoli Cheddar Rice: Stir 1 1/2 cups of finely chopped fresh broccoli florets and 1/2 cup of finely shredded Cheddar cheese into the hot cooked rice. Cover and let stand for 5 minutes before serving.
• Lemony Rice with Peas: Stir 1 cup of thawed frozen peas, 1 teaspoon of lemon zest, and 1 teaspoon of chopped fresh thyme or tarragon into the hot cooked rice.

Tips

• You can use homemade or store-bought chicken broth.
• If you don't have broth, you can add bouillon cubes or Better Than Bouillon to hot water to make a simple broth.
• If you are using chicken stock or bouillon cubes, dissolve 1 cube in 2 cups (470 ml) of water before adding the rice.
• If you are cooking brown rice, increase the cooking time and reduce the liquid. For example, use a 2:1 ratio of broth to rice and cook for 45 minutes.
• If you are cooking rice in a soup, cook the rice separately to prevent it from absorbing too much broth.

Storing and reheating rice

Storing Rice:

• After cooking rice, cool it down quickly. Divide the rice into smaller portions and place them in shallow containers.
• Seal the containers with lids and place them in the fridge or freezer.
• Leftover rice should be consumed within 3 to 4 days if stored in the fridge and within 3 to 4 months if frozen.

Reheating Rice:

• Rice can be reheated in a microwave, steamed, or stir-fried.
• For microwave reheating, place the rice in a microwave-safe bowl and add 1-2 tablespoons of water for each cup of rice. Cover loosely and heat for 3-4 minutes or until piping hot throughout.
• To reheat rice with steam, transfer it to a saucepan with a lid and add 1-2 tablespoons of butter or oil. Also, add 1-2 tablespoons of water for each cup of rice, bring it to a low simmer, and cover, stirring occasionally.
• For stir-frying, place the rice in a wok or sauté pan with cooking oil over medium heat. Stir continuously, breaking up any clumps of rice, until it is evenly coated in oil and piping hot.
• It is important to ensure that reheated rice is piping hot throughout, ideally with an internal temperature of at least 165°F. This can be checked with a food thermometer.
• Rice should not be reheated more than once, and leftovers should be consumed within 2 hours of being left at room temperature.

By following these steps, you can safely store and reheat rice while maintaining its taste and texture.

Chicken and rice soup

Ingredients:

• Chicken broth
• White rice
• Chicken
• Butter
• Onion
• Carrots
• Celery
• Garlic
• Basil
• Parsley
• Oregano
• Thyme
• Mustard powder
• Pepper
• Soy sauce
• Hot sauce
• Bone-in chicken breast

Method:

First, cook the rice. Melt some butter in a large pot and add the rice. Fry for 2-3 minutes until the butter has been absorbed. Pour in the hot chicken broth, bring to a simmer, cover, and reduce to a low heat. Simmer for 20 minutes or until the liquid is absorbed and the rice is cooked. Remove from the heat and let it rest for 5 minutes before serving.

Next, prepare the soup. Melt butter in a large pot over medium heat. Add the onions, carrots, and celery. Softened for 4 minutes, then add the garlic and cook for 1 more minute. Add the seasonings, soy sauce, hot sauce, chicken, and chicken broth. Bring to a gentle boil and cover partially. Allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred it. Discard the bones and return the chicken to the pot.

Finally, serve the soup. Spoon the rice into serving bowls and ladle the soup on top. Garnish with parsley and serve.

Rice cooker or pressure cooker

If you're using a rice cooker or pressure cooker, the process is even more straightforward. Simply put the rice into the cooker, along with the chicken broth and any other ingredients you wish to add. Seal the cooker and turn it on to the "rice" or "cook" setting.

For brown rice, you can toast the rice first for a nuttier flavor. To do this, add a teaspoon of olive oil to the cooker and set to medium heat. Add the rice and cook for about 5 minutes, shaking the pan occasionally to ensure the rice toasts evenly. Then, add the chicken broth, water, and salt.

For white rice, you can sauté a chopped shallot in butter over medium heat before adding the rice, broth, and other ingredients.

As with the saucepan method, it's important to get the right ratio of broth to rice. For white rice, use 2.5 cups of broth to 1.5 cups of rice. For brown rice, use a 2:1 ratio of liquid to rice (i.e., 2 cups of liquid to 1 cup of rice).

Adding extra flavours

Bistro blend rice cooked in chicken broth is already full of flavour, but there are several ways to add extra flavour to the dish.

One way to add extra flavour is to toast the brown rice before cooking it. To do this, pour a teaspoon of olive oil into a saucepan and turn the burner to medium heat. Tilt the pan so the oil coats the bottom, then add a cup of long-grain brown rice. Toast the rice for around 5 minutes, shaking the pan occasionally to help it toast evenly. This will give the rice a nutty flavour.

You can also sauté a chopped shallot in butter before adding the rice to the pan. To do this, melt 2 tablespoons of butter in the pan over medium heat, then add the shallot and sauté until it is cooked.

Another way to add flavour is to use broth instead of water when cooking the rice. You can use chicken broth, or, for a vegetarian option, vegetable broth. If you want to kick it up a notch, pair the broth with what you're serving the rice with. For example, use chicken broth when serving with chicken, or beef broth when serving with steak.

Finally, you can add extra herbs and spices to the dish. Fresh herbs like parsley, mint, basil, rosemary, sage, thyme, dill, tarragon, and oregano can be added at the end of cooking to add a burst of flavour. You can also add spices like chilli peppers, bay leaves, or black pepper.

Frequently asked questions