from africanbites.com, lightly adapted
Ingredients
- 2 cups (277.5 g) uncooked long grain white rice
- 1 tablespoon (14 g) onion powder
- 1 tablespoon (14 g) garlic powder
- 1 teaspoon (2 g) paprika
- ½ teaspoon dried thyme
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) freshly ground black pepper
- 2 teaspoons (4 g) bouillon
- 1 tablespoon (4 g) dried parsley
- 4 tablespoons (56 g) butter or coconut oil
- 4 cups chicken broth, plus 3 tbsp water
Instructions
- In a large pan (that has a lid), combine the rice, onion & garlic powder, paprika, dried thyme, salt, bouillon, ground black pepper, dried parsley, butter or coconut oil, and chicken broth/water. Stir to combine.
- Place on the stove and bring to a boil over high heat.
- As soon as it starts to bubble, cover and reduce to low heat.
- Simmer for about 20 minutes.
- Turn off the heat. Do no lift the lid! Let rice rest for 10 minutes.
- Stir and serve.
Notes
- Do not open the lid while simmering the rice because the rice will not cook through.
- The 10 minutes rest time is essential. The rice will stick to the bottom of the pan if you don't follow the 10 minutes resting time.
- Use a different container when storing the rice. Do not use the one where you let it cool.