Gut-Healing Basmati Rice
4 ingredients · 25 minutes · 4 servings
Directions
Place the rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four times, or until the water runs almost clear. Alternatively, soak the rice for up to 8 hours. Using a fine mesh strainer, drain the rice.
In a medium pot, bring the broth, butter, salt, and rice to a boil. Cover the pot with a tight fitting lid, then turn the heat down to a simmer and cook for 15 to 18 minutes, until all of the water is absorbed and the rice is tender. If the rice is still too firm, add a few tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve.
Ingredients
1 cup Basmati Rice (uncooked)
1 3/4 cups Chicken Broth
1 tbsp Butter (can sub ghee or extra virgin olive oil)
1/2 tsp Sea Salt
Notes
Leftovers - Refrigerate in an airtight container for up to five days. To freeze: This rice can be frozen in an airtight container for up to 6 months. (Put it in a flat layer in sealable plastic bag to take up less space in the freezer). No need to thaw before reheating; remove it from the freezer and reheat in the microwave or on the stove with 1 to 2 Tbsp. of water.
Serving Size - One serving equals approximately 3/4 - 1 cup.
More Flavour - Add turmeric
Too Watery - Remove the lid and cook on low for five to 10 minutes. Cover with a lid and let it rest for another five minutes before serving.
