The Perfect Rice (Cooked in Bone Broth)
Replacing water with bone broth when cooking rice (or any grain) adds up to 20 grams of protein (!!) plus collagen, amino acids, and minerals. It's the perfect way to turn an everyday staple into a superfood.
Pro Tip: Before cooking rice, we recommend that you soak the rice overnight. This helps remove impurities on the rice and helps make the grain more easily digestible. Simply submerge your rice in filtered water and add 1-2 Tbs acidic liquid (apple cider vinegar or lemon juice works). Cover with a tea towel overnight. Drain and rinse before cooking.
- 2 cups Bonafide Provisions bone broth (any variety)
- 1/2-1 teaspoon sea salt
- 1 tablespoon butter or coconut oil (optional)
- 1 cup long-grain white rice
- Bring the bone broth to boil in a medium saucepan. Add the salt and butter or coconut oil and allow to melt.
- When the bone broth has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.
- When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.