Risotto-Style Stovetop Rice
Creamy risotto-style stovetop rice cooked in savoury chicken broth with onion, celery and garlic. Finished with butter and green onions, this comforting rice side dish pairs well with chicken, turkey or pork. Add optional coconut flakes for texture or fold in scrambled egg for a more filling bowl.
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Small bowl for whisking the eggs
- Whisk or fork
- Small nonstick skillet, if cooking the scrambled egg separately
- Serving bowls
Ingredients
Risotto-Style Stovetop Rice
- 1 cup uncooked medium-grain white rice not instant rice
- 1 tablespoon butter or olive oil
- ⅓ cup finely diced onion
- ⅓ cup finely diced celery
- 3 cloves garlic finely chopped
- 3 cups low-sodium chicken broth plus extra as needed
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon butter for finishing
- Salt to taste, only if needed
- 2 green onions thinly sliced
Optional Garnish
- 1 –2 tablespoons unsweetened coconut flakes or shredded coconut
Optional Scrambled Egg
- 2 large eggs beaten
- 1 teaspoon butter or neutral cooking oil
Instructions
How to Make Risotto-Style Stovetop Rice
Warm the broth.
- Heat the chicken broth in a small saucepan until steaming, then keep warm over low heat. Use ready-to-use broth or condensed broth diluted according to its label.
Soften the vegetables.
- Heat 1 tablespoon butter or olive oil in a large, deep skillet over medium heat. Add the finely diced onion and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
Add the garlic and rice.
- Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the uncooked medium-grain white rice and stir for 1 minute to coat the grains.
Add the chicken broth.
- Pour in 2½ cups warm broth and bring to a gentle simmer. Reduce the heat to medium-low. Cook uncovered for approximately 20–25 minutes, stirring regularly and scraping gently across the bottom to prevent sticking.
Adjust the liquid as the rice cooks.
- When the liquid runs low, taste a few grains. If the centres are still firm, add the remaining warm broth about ¼ cup at a time. Continue simmering and stirring until tender, adding extra broth if necessary. Keep a little liquid around the grains rather than letting the pan dry out.
Prepare the optional scrambled egg.
- While the rice simmers, melt 1 teaspoon butter or heat the oil in a separate small nonstick skillet over medium-low heat. Add the beaten eggs and gently stir until set with no liquid egg remaining. Remove from the heat.
Finish the creamy rice.
- Once the rice is tender but the grains still hold their shape, remove the skillet from the heat. Stir in the finishing tablespoon of butter and black pepper. Taste before adding salt. Add a splash of warm broth if needed for a creamy, slightly loose consistency.
Add the green onions and serve.
- Fold in most of the green onions and the scrambled egg, if using. Spoon into bowls and finish with the remaining green onions and optional unsweetened coconut. Serve immediately—the rice thickens as it sits.
This risotto-style rice uses medium-grain white rice rather than traditional Arborio rice. Stir regularly and add warm chicken broth as needed, stopping while the rice is tender and slightly loose—it will thicken as it sits.
Notes
- Rice choice: Use uncooked medium-grain white rice for this risotto-style stovetop rice. Instant rice and brown rice need different cooking times and liquid amounts.
- Chicken broth: Use ready-to-use broth or dilute condensed broth according to its label. Low-sodium broth makes seasoning easier as the liquid reduces.
- Liquid and timing: Rice brands and pan sizes affect absorption and evaporation. Keep extra warm broth available and cook until the grains are tender.
- Creamy texture: Stir regularly and remove from the heat while the rice is slightly loose. It thickens as it sits.
- Optional egg: Scramble the eggs separately, then fold into the finished rice just before serving.
- Coconut garnish: Use unsweetened coconut flakes or shredded coconut. A small sprinkle adds texture without making the dish overly sweet.
- Servings: Makes approximately 4 side servings or 2 larger portions.
Nutrition
Serving: 1servingCalories: 345kcalCarbohydrates: 44gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 89mgSodium: 120mgPotassium: 344mgFiber: 2gSugar: 2gVitamin A: 304IUVitamin C: 3mgCalcium: 50mgIron: 2mg
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