Step 1

Put the white rice, broth, salt, and pepper into a saucepan. Set a 2 US qt (1.9 L) saucepan on the stove and put 1 1/2 cups (286 g) of long-grain white rice into it along with 2 1⁄2 cups (0.59 L) of chicken broth. Then, add as much salt and pepper as you like.To add a richer flavor, sauté 1 chopped shallot in 2 tablespoons (29.6 ml) (28 g) of butter over medium heat before you put the rice in the pan.

Step 2

Bring the mixture to a simmer over medium heat. Turn the burner up to medium-high so the broth begins to bubble. Keep the lid off of the saucepan so you can see when the broth begins to boil. Then, turn the burner down to medium so it bubbles gently.

Step 3

Cover the pan and cook the rice for 15 to 17 minutes. Put a tight-fitting lid on the saucepan and cook the rice without lifting the lid off. This ensures that the rice absorbs the chicken broth and finishes steaming without moisture escaping.If there's still broth visible in the pan after 17 minutes, put the lid back on and cook the rice for another 2 to 3 minutes.

Step 4

Fluff the rice with a fork and garnish it with fresh parsley. Turn off the burner and remove the lid. If you used thyme or garlic, use tongs or a fork to remove them. Then, fluff the rice with the tines of the fork and sprinkle 1 tablespoon (3 g) of freshly chopped parsley on the rice before serving it.Refrigerate leftover rice in an airtight container for up to 4 days. Keep in mind that the rice will dry out the longer it's stored.