I love this recipe because it transforms an ordinary pot of rice into something nourishing and full of flavor. The bone broth adds extra depth and a subtle umami note that makes the rice taste like it’s been simmering for hours. It’s also a fantastic way to sneak extra protein and nutrients into a meal without any extra effort. Best of all, it’s quick, easy, and requires only one pot—perfect for busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup bone broth 1/2 cup water 1 cup basmati rice (do not rinse) 1/2 teaspoon salt
Directions
I start by adding the bone broth, water, rice, and salt to a medium pot. I set it over medium-high heat without a lid and wait until the mixture begins to bubble gently around the edges. When the surface starts to look frothy and there’s movement in the center, I quickly cover the pot with a tight-fitting lid and lower the heat to low.
I let the rice simmer for 13–15 minutes without touching or lifting the lid. It’s important not to stir, as that helps the rice cook evenly and stay fluffy.
Once the time is up, I tilt the pot slightly to check that all the liquid has been absorbed. If it has, I replace the lid immediately, remove the pot from the heat, and let it sit—covered—for about 10 minutes.
Finally, I fluff the rice gently with a fork to release the steam and separate the grains. It comes out tender, aromatic, and beautifully flavored every time.
Servings and Timing
This recipe makes about 3 cups of cooked rice and takes just 18 minutes total—5 minutes of prep and 13 minutes of cooking. It’s ideal for quick dinners, meal prep, or as a side dish that pairs perfectly with any protein or vegetable.
Variations
I like experimenting with this recipe by adding a tablespoon of butter or olive oil for extra richness. Sometimes I stir in chopped herbs like parsley or cilantro after cooking for a burst of freshness. If I’m serving it with Asian dishes, I replace a bit of the water with soy sauce or add a touch of sesame oil. For a Mediterranean twist, I mix in sautéed garlic, onions, or a squeeze of lemon juice before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to five days. When I’m ready to reheat, I add a small splash of water, cover the container, and warm the rice in the microwave or on the stovetop over low heat, stirring occasionally. This helps restore its fluffy texture and prevents it from drying out.
FAQs
Can I use another type of rice?
Yes, but cooking times may vary. Jasmine and long-grain white rice work well, though I adjust the liquid ratio slightly if needed.
Can I make this in a rice cooker?
Absolutely. I just add the same ingredients, set the rice cooker, and let it do the work.
What if my rice burns?
The heat might be too high or the pot too thin. I use a heavy-bottomed pot and lower the heat to prevent scorching.
Can I use all bone broth and skip the water?
Yes, though I find that mixing a little water helps keep the flavor balanced.
How can I make it vegetarian?
I simply use vegetable broth or mushroom broth instead of bone broth.
Can I add vegetables to this?
Yes! Diced carrots, peas, or spinach mix beautifully into the rice once it’s cooked.
Why shouldn’t I rinse the rice?
Leaving the starch helps create a slightly stickier texture that holds the flavor of the broth better.
Can I double the recipe?
Yes, just use a larger pot and add a few extra minutes to the cooking time.
Can I freeze the rice?
Definitely. I freeze portions in airtight containers or bags for up to two months and reheat them with a splash of water.
How do I make it even more flavorful?
I sometimes sauté minced garlic or onion in the pot before adding the broth and rice for an extra layer of aroma.
Conclusion
This Bone Broth Rice is one of my go-to sides when I want something nourishing, flavorful, and easy. I love how the broth infuses the rice with rich, savory depth, making it taste far more special than ordinary rice. It’s simple, quick, and versatile enough to pair with just about anything. Whether I’m meal prepping or serving dinner fresh off the stove, this rice always adds comfort and flavor to the table.
This Bone Broth Rice is a rich, flavorful twist on classic rice, infused with the savory depth of bone broth. It’s fluffy, hearty, and packed with protein—perfect as a side dish or base for meal bowls, grilled meats, and vegetables.
Total Time:18 minutes
Yield:3 cups cooked rice
Ingredients
1 cup bone broth
1/2 cup water
1 cup basmati rice (do not rinse)
1/2 teaspoon salt
Instructions
In a medium pot, combine bone broth, water, rice, and salt. Set over medium-high heat without a lid.
When the mixture begins to bubble and looks frothy, quickly cover with a tight-fitting lid and reduce the heat to low.
Simmer for 13–15 minutes without lifting the lid or stirring until all the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for 10 minutes to allow the rice to steam.
Fluff the rice gently with a fork and serve warm as a side or base for your favorite meals.
Notes
Add a tablespoon of butter or olive oil for extra richness.
Stir in fresh herbs like parsley or cilantro before serving for added freshness.
Use vegetable or mushroom broth for a vegetarian version.
For extra flavor, sauté garlic or onion in the pot before adding rice and broth.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
