Except for when we are having pizza or pasta, when I ask Mr. Single what he wants me to make as a side (for chicken, fish, shellfish, pork, etc) there’s a 95% chance that he will “suggest” Sunday Rice. It has become comfort food for him 😊 We call this Sunday Rice because my parents host family Sunday dinner for my sister Bunny and her family and when we are in Palm Beach, we are there as well. My mother started making this rice years ago for Sunday dinners and we carry on from there.
This rice is super easy and super flavorful! There are 2 keys to this rice. This first is the toasting of the rice before adding the water. The second is the addition of the chicken soup base. If you don’t know what that is – it’s kind of like bouillon but in more of a liquidy paste form. This is the one that I love to use – as it has very little sodium and great flavor.
Here we go!
- 1 cup uncooked Basmati rice (I don’t rinse mine – but if that’s what you do – go for it)
- 2 cups water
- 2 Tablespoons unsalted butter
- 1-2 Tablespoons olive oil
- 2 heaping Tablespoons Chicken Soup Base
- Heat butter and olive oil over medium-high head in a heavy-bottomed pot that has a tightly fitting lid (the lid comes into play later).
- When the butter/olive oil mixture begins to bubble (meaning it’s hot) – pour in the cup of Basmati rice.
- Stir the rice around to coat all the rice with the butter/olive oil.
- Continue to stir the rice as it heats up and begins to toast slightly.
- Once the rice shows signs of toasting – pour in the 2 cups of water. Be careful, as the water will sizzle, bubble and spit a little when it hits the hot pan.
- Add the 2 heaping spoonfuls of the chicken soup base.
- Stir to dissolve and incorporate the soup base.
- When the mixture begins to boil again (doesn’t need to be a rolling boil), cover and lower the heat to Low.
- Set a timer and cook the rice for 17 minutes.
- Uncover the rice and fluff with a fork.
This rice is excellent reheated as well!