Simple Savory Rice Recipe
Savory Rice As a Side Dish
Savory Rice Ratings
A Versatile Rice Recipe
Savory rice pairs well with many different dinner recipes. This simple dish is extremely easy to cook, as it requires no special cooking skills - the rice is simply baked in the oven! Use your favorite white rice, brown rice, or "specialty" rice variety for this recipe - nearly any type of rice works well. Do not use ten-minute rice (the boil-in-a-bag variety), as that product will simply turn to mush with this recipe.
My personal favorite is to use Jasmine Rice or plain white rice - the Jasmine rice lends a "stickier" texture to the finished dish.
This dish requires the use of chicken broth. For vegetarians, this broth could be replaced with vegetable broth for an equally flavorful rice recipe. Peas, chopped carrots, or other vegetables could be added to increase the nutritional value of this side dish.
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 1 cup white rice, long grain, Jasmine, or brown rice may be substituted
- 2 cups chicken broth
Prepare Savory Rice: PhotosClick thumbnail to view full-size
How to Prepare Savory Rice
- Pre-heat the oven to 350 degrees Fahrenheit.
- Heat the butter and onion in a sauce pan. Stir the onion in the butter until the onion turns slightly transparent.
- Add the rice to the pan and stir briefly, heating the rice through. Do not burn or brown the rice.
- Add the hot chicken broth and bring to a boil on the stove top. Once boiling, pour the rice mixture into an oven-proof casserole dish and cover.
- Place the covered dish immediately into the oven and bake for 20 minutes.
- Remove the rice, stir, and serve with dinner.
Tips for Making Savory Rice
- Use hot chicken broth. If you add cold chicken broth to the pan, it will take longer to boil and may alter the consistency of the rice.
- Use a casserole dish with a snug-fitting lid. A loose fitting lid will allow too much steam to escape and the rice will not cook thoroughly.
- If the rice is still too "wet"' after 20 minutes, allow it to cook longer. Check the rice every 2-3 minutes. This rice will not be dry and fluffy, as it is supposed to be moist. It should not be swimming in broth, however; there should be no "puddles" of broth in the dish. All of the excess fluid should be absorbed by the rice.
- Move quickly: once the broth and rice are boiling in the skillet or sauce pan on the stove, pour the mixture into the casserole dish, cover, and get the dish immediately into the oven. A delay could cause the rice to stop cooking prematurely, resulting in under-cooked grains.
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