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Rice cooked in chicken stock

I usually cook rice with filtered water and a bit of salt. Maybe I toss in some random herbs or spices, or even a small dollop of olive oil or butter. This recipe is a more luxurious dish, for a special occaision, or simply to complement a strong flavored course or sauce (like the silky red wine one).

This produces enough for two large or three medium-small servings.


  • 1 cup jasmine (medium grain) rice
  • 1 cup chicken stock
  • 3/4 cup water
  • 1 to 2 teaspoons fresh herbs (1/2 to 1 teaspoon if dried), such as minced summer savory, marjoram, tarragon, etc.
  • 1 bay leaf
  • sea salt, to taste, if the stock is unsalted
  • 2 to 3 tablespoons crème fraîche


  1. Place rice, chicken stock, water, herbs and bay leaf into your rice cooker. Stir in salt, if desired.
  2. Cook rice according to the cooker’s instructions (I know, easy way out! ;-). If you don’t have a rice cooker, put the ingredients in Step (1) in a medium sauce pan, and bring to a boil on the stovetop. Continue to simmer over low heat, covered, for 15 to 20 minutes.
  3. When the rice has finished cooking (absorbed the liquid), stir in the crème fraîche. You can keep the rice warm (i.e., at a low heat setting if using an electric rice cooker) until you’re ready to serve it.


  1. Anita wrote:

    My mom cooked rice in chicken broth all the time when we were kids. We didn’t use creme fraiche, but we did sprinkle tons of parmesan over the top. Mmmm…

    Monday, 26 February 2007 at 9:22 am | Permalink
  2. sairuh wrote:

    Parmesan on rice! Never thought of that. But it makes sense, like adding grated cheese over pasta.

    Wednesday, 28 February 2007 at 10:27 am | Permalink
  3. Bronwyn wrote:

    I made this tonight but stirred in butter at the end instead of creme fraiche. This is SO GOOD and really easy. I served it with chicken in a tomato-based sauce with a sprinkle of parmesan over the top (I would normally have served it with pasta) and it was perfect.

    Tuesday, 26 August 2008 at 9:45 am | Permalink

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