Rice Cooked in Broth
Rice cooked in broth is a simple, yet incredibly tasty and nutritious dish enjoyed in many cultures. The idea of cooking rice not just in water, but in a flavorful broth, has its roots in old gastronomic traditions. Various versions of rice cooked in broth are often found in Eastern and Mediterranean cuisines, as this transforms the rice from a simple side dish into a rich, aromatic experience. Rice cooked in broth can be easily varied; it can be made with chicken or beef broth, but is also excellent in a vegetarian version with vegetable broth. This dish is a great choice if you are looking for a light yet nourishing dish that can stand on its own or as a side. Try it and discover the special flavor that a well-chosen broth gives to rice!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the jasmine rice in cold water until the water runs clear. This helps remove excess starch, resulting in fluffier rice.
2
Finely chop the onion, garlic, carrot, and celery. Set aside the parsley for garnish.
3
In a medium saucepan, bring the vegetable broth to a boil. Add the chopped vegetables and cook over medium heat for 5 minutes to allow the flavors to meld.
4
Pour the rinsed rice into the boiling broth, then reduce the heat to low. Simmer gently until the rice is tender and has absorbed the flavorful broth (approximately 15 minutes).
5
Season with salt and pepper to taste, then gently fluff the rice with a wooden spoon, being careful not to break the grains.
6
Before serving, sprinkle with fresh, chopped parsley for freshness and added flavor.
