Making Bone Broth Rice is perfect if you're tired of plain rice and want to add protein to your meal! Replacing water for bone broth when cooking rice is a simple swap that adds lots of flavor and extra nutrition including amino acids and a small amount of calcium and phosphorus.
As a dietitian, I am always looking for ways to add more flavor and nutrition to everyday staples like white rice or brown rice. While I love adding flavor makers to my rice after cooking it like in my cilantro lime rice, letting the rice simmer in the broth adds tons of unexpected depth and is SO delicious!
Once you have a pot of bone broth rice made, the options for serving it are endless! It makes a great side dish with smoked paprika salmon and sheet pan veggies. Or add it to rice bowls with chicken or even to salads!
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What is bone broth?
Unlike regular chicken broth or beef broth which is made from simmering meat for a short period of time, bone broth is made by simmering the meaty bones of the animal often along with connective tissue. The result is a richer flavor and smoother mouthfeel than regular broth.
Nutritionally, it packs in around 8-10 grams of protein per cup compared to just 1-6 grams of protein per cup in regular broth. So if you're someone who is looking to add more protein into your diet, this can be a great option and an easy way to get a few extra grams easily.
Key Ingredient Notes and Substitution Ideas
This bone broth rice is made with simple ingredients. Below are some notes but be sure to check out the recipe card at the bottom of the post for the measurements.
- Rice - any rice works with this recipe. I use brown rice to add more fiber, but long grain rice like jasmine rice or basmati rice also work. There are many types of rice so choose your favorite kind of rice.
- Bone Broth - I use chicken bone broth for this recipe, but beef bone broth will work too.
- Optional: Extra Virgin Olive Oil - optional to add while cooking the rice. This will help prevent it from sticking together. Avocado oil works too.
How to Make Bone Broth Rice
Below are the instructions for how to make this recipe. Check the recipe card at the bottom for the full recipe!
- Step 1: Rinse the rice under cold water to get rid of some of the excess starch. Add the rinsed rice and the bone broth to a medium saucepan on medium heat or high heat.
- Step 2: Bring the rice and broth to a boil and add the olive oil (if using). Give it a stir. Reduce heat and cover the pot with a lid. Simmer for 40 minutes for brown rice or 20 minutes for white rice (check the package for the rice you are using because cooking time will vary). Once it's done cooking, remove from the heat and let it sit for 5 minutes before removing the lid. Fluff rice with a fork.
Hint: don't open the lid while the rice is cooking! This will release steam and interrupt the cooking process.
Dietitian Tip
Protein is an important nutrient that can help you stay full for longer and build or maintain muscle mass. This bone broth rice has 6 grams of protein per serving which is as much as an egg!
Variations
The best part about this flavorful rice is you can customize the recipe to your liking. Below are some suggestions for variations, but feel free to get creative.
- Spicy - add a kick with some cayenne pepper or red pepper flakes.
- Lime - add a squeeze of fresh lime juice to the fragrant rice - a great way to balance the bold flavor of the bone broth.
- Salty - the bone broth adds sodium to the rice but if you want even more of a salty umami savory flavor, add a splash of soy sauce after the rice is done cooking.
Storage for Bone Broth Rice
- Refrigerator - let the rice cool and store in an airtight container for up to 3-4 days.
Expert Tips
Here are some tips for making the perfect rice when cooking rice on the stovetop.
- Rinse the rice under cold water in a mesh strainer before cooking. This helps get rid of some of the starch and will prevent the rice from becoming gummy while it cooks.
- After the rice is done, remove the pot from the heat and let it stand for 5-10 minutes, covered, before removing the lid.
- Don't remove the lid from the pot while the rice cooks! It will release some of the steam.
FAQ
Bone broth adds 8-10g of protein per cup depending on what kind you use. It also adds collagen and a small amount of micronutrients including calcium and phosphorus. It also adds sodium so if you are sensitive to salt, use a low sodium bone broth.
I use store-bought broth and like Kettle and Fire brand but if you have a different favorite brand, that works too! Or you can make your own bone broth if you prefer.
Absolutely! If you prefer to cook your rice in either a rice cooker or instant pot, this recipe will work for both.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Bone Broth Rice:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
How to Make Bone Broth Rice (Perfect Flavor, Easy)
Equipment
- 1 saucepan
Ingredients
- 1 cup brown rice, dry (or your favorite rice)
- 2 cups chicken bone broth (or beef bone broth)
- 1 teaspoon extra virgin olive oil (optional)
Instructions
- Rinse the rice under cold water to get rid of some of the excess starch. Add the rinsed rice and the bone broth to a medium saucepan on medium heat or high heat.
- Bring the rice and broth to a boil and add the olive oil. Reduce heat and cover the pot with a lid. Simmer for 40 minutes for brown rice or 20 minutes for white rice (check the package for the rice you are using because cooking time will vary). Once it's done cooking, remove from the heat and let it sit for 5 minutes before removing the lid. Fluff rice with a fork.
Notes
- Rinse the rice under cold water in a mesh strainer before cooking. This helps get rid of some of the starch and will prevent the rice from becoming gummy while it cooks
- Don't remove the lid from the pot while the rice cooks! It will release some of the steam.
- After the rice is done, remove the pot from the heat and let it stand for 5-10 minutes, covered, before removing the lid.
- Refrigerator - let the rice cool and store in an airtight container for up to 3-4 days.
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