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Lamb Family Estate

Bone Broth Garlic Butter Baked Rice

An easy, hands-off baked rice made with chicken bone broth, butter, garlic, and simple pantry seasonings. It's buttery, savory, and one of my favorite ways to use the homemade bone broth from my Weekly Roast. Make a big batch for dinner, then freeze the leftovers for an easy side later.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Side Dish
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 370 g long-grain white rice, uncooked
  • 4 cups 946 mL chicken bone broth
  • 4 Tbsp 57 g butter
  • 2 Tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt or to taste*
  • ½ tsp black pepper
  • *If your bone broth is already salted start with less salt. Homemade broth can vary enormously.

Equipment

  • 9 × 13-inch baking dish or similar casserole dish
  • Measuring cups and spoons
  • Aluminum foil or tight-fitting lid
  • Fork for fluffing

Method
 

Preheat the oven.
  1. Preheat your oven to 375°F.
Assemble the rice.
  1. Add the uncooked rice to your baking dish. Pour in the chicken bone broth, then add the butter, minced garlic, garlic powder, onion powder, salt, and black pepper.
  2. Give everything a good stir.
Cover tightly.
  1. Cover the baking dish very tightly with foil. This matters—we want to trap the steam inside so the rice can absorb the broth evenly.
Bake.
  1. Bake for approximately 40–45 minutes, or until the liquid has been absorbed and the rice is tender.
  2. If the rice is still a little firm but the pan looks dry, add a small splash of hot broth or water, cover again, and give it another 5–10 minutes.
Let it rest.
  1. Remove the rice from the oven but leave it covered for 10 minutes. That trapped steam finishes the rice and helps the texture.
Fluff and serve.
  1. Remove the foil and fluff gently with a fork. Taste and adjust salt and pepper if necessary.

Notes

Bone broth is the whole point

You can make this with regular chicken broth or stock.
But if you've just made a Weekly Roast and turned the carcass into homemade bone broth, this is one of my favorite things to do with it.
It's basically the same effort as cooking rice in water, except you've already done the hard part and made something that gives the rice so much more flavor.
→ Get my Weekly Roast Bone Broth recipe

Don't automatically add all the salt

This one matters.
The saltiness of homemade bone broth can vary dramatically depending on how you made it. Taste your broth first. If it's already nicely seasoned, reduce or even omit the additional salt and season the finished rice instead.

Jarlic is welcome

Fresh garlic is lovely.
I use minced garlic from a jar approximately 97% of the time.
Both work.

Make it vegetarian

Use vegetable broth instead of chicken bone broth. Same method, completely different side dish.

Freezer instructions

This is one of the reasons I make 2 cups of rice at once.
Let leftover rice cool promptly, portion it into freezer-safe containers, and freeze it. Reheat with a small splash of broth or water so the rice steams and softens again.
It's one of my favorite ways to make Future Me feel like Past Me actually had her life together.