Sort ingredients
squidly
QR Code
Listen
Pdf
In a large skillet on medium heat melt 2 tablespoons of butter.
Add the long grain rice to the skillet and stir. Coat all of the rice with the butter. Saute the rice in the butter for 3-5 minutes. This allows the grains to get toasty and some start to brown.
Slowly & carefully add the chicken broth to the pan. Stir to combine. Bring the broth to a simmer and then reduce to low heat. Put the lid on the pan & let it cook.
Simmer on low for 20-25 minutes. Stir occassionally & replace the lid each time.
When all the liquid is absorbed and the rice is soft and cooked completely, turn the heat off. Add the other 2 tablespoons of butter, stir to melt. This will give the rice a creamy texture. Place the lid on the pan and let sit for 2-3 minutes. Season to taste with salt & pepper if desired.
Serve immediately.