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Broth Rice: Why You Should Cook Rice With Chicken Broth

Broth rice is so simple but so delicious.

Not only does broth rice make an easy side for all kinds of foods, but it’s delicious and filling, too! Many of my favorite quick and easy recipes are great served over (or next to) rice, so I’ve made a lot of rice over the years using various recipes and cooking methods.

In this post, I’m sharing a super simple “rice hack” that has produced some of the best rice I’ve ever made! I’ll start by explaining this broth rice hack, then we’ll move on to a few broth rice recipes for pressure cookers and stovetops.

Making rice with broth instead of water is an easy way to add tons of flavor.

The Secret To Making The Best White Rice

Plain steamed rice has a pretty neutral flavor, and cooking rice in broth instead of water adds so much flavor! The savory flavors of the stock get infused into the finished rice, making it much more flavorful than rice cooked in plain water. How simple is that?

To make broth rice you can use homemade broth, store bought broth, or bouillon.

Much like rice cooked in broth, you can also use chicken or beef stock to make flavorful chicken stock rice (or beef stock rice). Cooking rice in vegetable broth or stock is another option, and would make a delicious addition to any meatless Monday stir-fry!

If you don’t have any broth or stock on hand, try stirring a bit of concentrated bouillon paste or powder into hot water for flavorful broth on demand. (You can also make your own homemade broth from scratch, which is much easier than it sounds!)

Some simple add-ins will allow you to make your broth rice suit any main dish.

Easy Instant Pot Broth Rice (With 4 Flavorful Variations)

I’ve been cooking rice in my Instant Pot for a long a time now! It couldn’t be easier and it turns out perfect every time. Here’s how to cook rice with chicken broth in an Instant Pot, and four tasty suggestions for jazzing up the basic recipe.

Ingredients for basic recipe:

  • 2 cups white rice (long grain rice, jasmine rice, and basmati rice all work well here)
  • 2 cups chicken broth or stock (or vegetable broth/stock, or beef broth/stock)

Additional ingredients for Mexican-style rice:

  • 1 Tbsp diced onion, sautéed
  • 1 tsp garlic powder
  • 1 tsp tomato bouillon

Additional ingredients for Indian-style rice:

  • 2 cups canned coconut milk (use in place of broth or stock)
  • 4 cardamom pods
  • 1 cinnamon stick

Additional ingredients for cheesy Parmesan rice:

  • 1/2 cup grated Parmesan cheese*
  • 1 Tbsp lemon juice*

Additional ingredients for pesto rice:

  • 1 Tbsp pesto*

*Stir into rice after cooking, instead of before.

Add This One Ingredient To Make The Best Rice Ever


Rinse the rice until the water runs clear, then add it to your Instant Pot. Pour in the chicken broth or your desired cooking liquid (and other ingredients, if using), close and lock the lid, and pressure cook on High Pressure for 4 minutes.

When the timer goes off, allow 10 minutes of Natural Release, then open the Quick Release valve to release any remaining pressure from the pot. Fluff the rice with a fork and enjoy flavorful, perfectly cooked rice!

Brown Rice Variation

To cook brown rice in your Instant Pot, follow the instructions provided above, but increase the cooking time to 15 minutes and reduce Natural Release time to 5 minutes.

You can make broth rice with either white rice or brown rice.

Easy Stovetop Broth Rice

Make a savory, buttery, delicious pot of rice on your stovetop in no time!


  • 2 tsp unsalted butter
  • 1 cup white rice, uncooked
  • 2 cups broth or stock
  • 1/2 tsp salt


Melt the butter in a saucepan over medium heat, then add the rice to the melted butter and stir. Cook just until rice begins to turn opaque, about 1-2 minutes, then add the broth and salt.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer with the lid on for 15 minutes. After cooking, remove from heat and let stand, covered, for 5 minutes, or until broth is fully absorbed. Fluff with a fork before serving.

Brown Rice Variation

To make this recipe with brown rice, adjust the butter to 1 tablespoon, broth to 2 1/2 cups, and simmering time to 45 minutes. Otherwise, follow the recipe and directions as written. (You can also make foolproof oven brown rice with broth or stock!)

If by some chance you have some of this fabulous rice with chicken broth left over, make Chicken Fried Rice with it for a meal your whole family will love!

Instant Pot broth rice is not only fast -- it comes out perfectly cooked and fluffy.

FAQs About Cooking Rice With Chicken Broth

Can you use broth when cooking Minute Rice?

Yes! It tastes delicious.

Will cooked rice absorb broth?

Cooked rice will absorb a small amount of broth, but you’ll get much better results from actually cooking the rice in broth, rather than adding it afterward.

Have you tried cooking rice in broth instead of water?

Best Rice Ever

Easy Instant Pot Broth Rice Recipe

Jill Nystul
This is sure to be some of the best-tasting rice you’ve ever made, and it couldn't be easier to do!
3.17 from 131 votes
Prep Time 10 minutes
Cook Time 4 minutes
Slow Release: 10 minutes
Total Time 14 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 254 kcal


  • 2 cups rice
  • 2 cups chicken stock or vegetable stock


  • Rinse the rice and add it to the Instant Pot with your cooking liquid of choice.
  • Cook on High Pressure for 4 minutes, then let pressure release naturally for 10 minutes.
  • Open to Quick Release valve to depressurize the pot, then fluff the rice and serve.


Additional ingredients for Mexican-style rice:
  • 1 Tbsp diced onion, sautéed
  • 1 tsp garlic powder
  • 1 tsp tomato bouillon
Additional ingredients for Indian-style rice:
  • 2 cups canned coconut milk (use in place of broth or stock)
  • 4 cardamom pods
  • 1 cinnamon stick
Additional ingredients for cheesy Parmesan rice:
  • 1/2 cup grated Parmesan cheese*
  • 1 Tbsp lemon juice*
Additional ingredients for pesto rice:
  • 1 Tbsp pesto*
*Stir into rice after cooking, instead of before.


Calories: 254kcalCarbohydrates: 52gProtein: 6gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 117mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 0.2mgCalcium: 20mgIron: 1mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • As I get older, I’m more and more concerned about salt and sugar in my diet. I found sodium-free chicken bullion made by Herb Ox. I now use that when cooking rice and add salt to taste at the end.

  • I, too have been doing broths as my cooking liquid for years, as well. Makes good mashed potatoes, too! But I got some great ideas from everybody today. I have a question…Has anyone out there ever had good luck making rice in the microwave? I have tried, following the instructions to a T and still, it goes ALL over the inside of my micro! (no matter how big the container) Well, no matter, I’m going to do this way from now on. ******JILLEE******* I LOVE it when you have the info set up like this to print! I wish they all could be this way, it is so easy to understand and print. Thank you so much! I cannot figure out the way to print information by using that “DropBox” thing so I have to use about 20 pages every time and some have very little printing on them with large blanks spaces. Therefore, I have to really think hard about which things I really want to have.

  • Being the frugal person I am, I came upon this same trick when I decided to use the chicken bullion cubes that always languish in my spice cupboard. The tastiest rice ever!

  • Rice is a staple here. To vary flavour, sprinkle some powdered soup over the rice and water in your rice cooker – add a few soaked shiitake mushrooms with a cream of mushroom soup. Add some vegetables to a tomato or vegetable soup. Twist the leafy tops of lemon grass and toss it into the rice cooker with the rice and water. I usually add a tsp of sunflower oil but that’s my usual cooking medium. Rice cooker addicted am I.

  • I use (homemade) chicken/beef/vegetable broth depending on the dish I serve. I also add a teaspoon or tablespoon of butter, and, yes, lemon juice. Lemon juice enhances the flavour of vegetables, too.

  • I left out a couple of things from my earlier post. Brown rice is healthier than white but has a strong nutty flavor. To cut down on the flavor I have mixed the brown and white. Just follow the brown rice directions for liquid and time to make sure it gets cooked properly! Best of both worlds!! I have added a small can of shrimp to the rice. Cooked and sliced sausage links can be used in the breakfast rice. Water chestnuts, cut up, would add a little soft crunch! Add some soy sauce or teriyaki sauce if making Asian rice! As for salt, I mix salt with NO SALT, a salt substitute. Reduced salt intake with good salt flavor! HAPPY COOKING!

  • The mini-recipes are terrific! My “flavor hack” when I want only white rice is to add 1-3 bay leaves to the pot while cooking. They impart a flavor reminiscent of jasmine rice, without the cost. Meatballs and milk gravy over bay leaf rice is exquisite; a real man-pleaser at breakfast or dinner.

  • I’ve been using chicken broth and vegetables broth for years. Another ingredient that makes rice spectacular is oyster sauce, just a dash or two in the broth makes rice sing.

  • I like to saute the rice in butter before I cook the rice in liquid. Then, I will add frozen diced peas and carrots to the liquid in the middle of cooking. Also I do add a pinch of salt as well.

  • Thanks for the reminder about using chicken stock for cooking rice. I have two big containers of homemade broth in the freezer. I add tumeric to a brown rice and water in my rice cooker. You can cook with broth and tossing about a teaspoonful (or more depending on your taste) of tumeric in adds so much flavor and colour.

  • I love putting beef or chicken broth in to cook the rice instead of water, depending on what I am serving it with. Another lovely addition is a whole lime, and a bunch of fresh cilantro, a bit of dried onion, and some pepper can also be added before cooking to knock it out of the park, remove and trash the lime after the rice is done.

  • I saute onions and garlic in the instant pot before i add rice or liquid. Even if you use plain water, this will add good flavor to the rice. I also season my water — salt, pepper, etc. so by the time i add the rice, the water tastes almosts good enough to eat by itself.

  • I love cooking rice with broth! One of my favorite additions is the Knorr soup stock cups. Very flavorful. I have to be sure I don’t eat the whole batch!

    One of my favorite ways to eat rice is the old Campbell’s Souper Rice. I’ve adapted it by sometimes making my own condensed cream soup and adding rotisserie chicken and broccoli for a full meal.

  • To plain cooked rice,some of my family like to sprinkle brn sugar & butter & mix together. Or add the following before cooking rice: Add coconut oil to water that you plan to cook the rice in (prox 3/4 TBSP per cup rice) – sprinkle in some cumin – add chili beans or refried beans – we love cooking rice with cilantro – or add a can of diced tomatoes

    • The best rice pudding I’v eaten is the way my Mom made it. She was from Finland and there they make rice pudding using milk. Delicious! I’m sure there’s a recipe in English for it somewhere on the net.

      • It is baked in the oven, doesn’t have eggs, and a minimal amount of sugar. It is often served with “fruit soup” – a European fruit dish of fruit cooked until soupy (many countries make this).

      • You really don’t need a recipe. All my Finnish mom ever did was cover the rice with water, one finger’s width above the rice and boil the water off, then add whole milk and bring to boil and reduce heat to simmer. Do not cover. In the time before Teflon my mom literally sat by the stove and stirred the whole time. Obviously this is a whole lot easier in a Teflon pot but it still needs to be stirred every 10 minutes or so. As the mixture gets thicker, add milk. The more times you add milk and let it simmer, the sweeter it becomes as the water evaporates. That’s all.

        As a trial batch, I would start with one cup of rice.

  • Like Roxanne, I’m from South Carolina and Carolina Gold is simply the best rice ever! Not only does it smell good cooking, but it taste great too. I use curry and chicken broth, turmeric and chicken broth and sometimes add chives to either of those. Try using smoked paprika for a really “exotic” and interesting tasting rice.

  • My tip for making a good rice is to wash it very, very well before cook it. After cooking it with broth I like to add a bit of red sweet wine and stir up a little while it is very hot.

    Thank you Jillee and everyone else for the great ideas! Pineapple! I really have to try this !

  • Absolutely! I have a son with severe food allergies, and the best way for us to make sure that his foods are safe is to maintain a vegan diet. We cook rice and quinoa both using vegetable broth, and it is pretty simple to make your own if you are concerned about the sodium in store-bought versions.

    Another way to cook yummy rice is to finely dice your hard veggies (carrots, celery, onions, etc.) and toss them into the pot with your uncooked rice. The veggies cook along with the rice, imbibing it with flavors just as if you are using veggie broth.

  • I’m from South Carolina which is a rice eating/growing state! Try some Carolina Gold for a real treat. I like to make jasmine rice with chicken broth and toss in a generous handful of dried cranberries to the broth while it’s coming to a boil. It’s delicious and beautiful.

  • Saffron: in powder form (ground) and mixed with small amount of warm water, may be added during cooking or sprinkled on rice just prior to serving. Note: high quality saffron is expensive, but you’d only use a small amount (one teaspoon powdered saffron for enough rice to serve 6).


  • Great ideas. My mom has a recipe for a rice pilaf with meat. When she makes it you use the dry rice and add a packet of the Lipton chicken broth and then add the water. She doesn’t make it very often. It’s more of a dish we use for company.

  • First off, I am a male and I love to experiment when I cook! I like simple and good taste! Rice is so fun and easy. A few of my favorite ways with rice are: Breakfast Rice, add scrambled eggs and crumbled bacon or diced ham; Hawaiian Rice, add pineapple tidbits and diced ham; Other things that can be added individually or in combination are: olives – sliced or diced, canned mushrooms incl. the water, diced jalapenos, diced broccoli, sliced or slivered almonds, garlic powder, onion flakes or diced fresh onion, green onion, diced celery, canned or shredded chicken, Sliced Italian sausage- sweet or hot, canned cream of ……… soup- broccoli, celery, mushroom, tomato, etc., 1 can soup, 2 cans water and 3 cans of rice! Peas & carrots, diced peppers (red green, yellow, orange), etc.! What can you think of???

  • It’s like making rice pilaf, which is rice, some veggies and some sort of broth. I also really like adding some wild rice to the pilaf for extra crunch. I only do regular white rice if I am making egg foo young because I do a gravy for the rice. Love reading your tips.

  • Thank you for all your tips, your blog is amazing! It’s true rice can be made so many ways (and I agree with the comment that the jasmine rice from Aldi’s is def the way to go!) I have another tip for you, if you like grits cook them in chicken stock too. Add a little shredded cheddar cheese…. Amazing!

  • Thanks for such great tips Julie. I have been eaten plain rice for my whole life and never think of that. However if you eat rice with 2 main dishes entries, I believe they prefer plain rice go with it. Because when you add some flavor to the rice, they can’t taste the difference of the entries.

  • To make a side dish for a plain meal a little better if you’re in a hurry, make the rice with chicken broth and throw in some frozen veg too. Boil it all together. The veg tastes nice cooked in the broth also.

  • My family heritage is Italian and growing up we pretty much always had pasta with tomato sauce for dinner at least once a week. I was not a fan but my favorite side dish was the rice my mother would make later in the week if there was any leftover sauce. She would combine plain cooked long grain white rice with the leftover sauce, diced mozzarella, some parmigiana cheese and some basil. It was so yummy.

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