Bone Broth Rice (Stovetop, Rice Cooker & Instant Pot)

Make fluffy Bone Broth Rice on the stovetop, in a rice cooker, or in an Instant Pot. It's an easy, protein-packed side dish made with chicken or beef bone broth.

Bone Broth Rice is an easy way to make plain rice more flavorful using either store-bought or homemade bone broth. Whether you make it on the stove, in a rice cooker, or in an Instant Pot, the Jasmine rice comes out fluffy, with a rich, savory flavor every single time.

I like adding optional sofrito for even more flavor, but the recipe works just as well with rice, bone broth, and butter.

If you love bold rice sides like this one, you won't want to miss our Gluten Free Spanish Rice, Yellow Mediterranean Rice, or Lemon Basil Rice.

Recipe Highlights

• Make on the stove in 15 minutes, in the rice cooker for 25-30 minutes, or in the Instant Pot for 15 minutes. All methods are foolproof and require very minimal prep time
• Packed with a deep, rich flavor from the bone broth
• More protein, collagen, and minerals than in rice cooked with traditional broth
• Extremely versatile. Serve as a base for Red Beans and Rice with Shrimp, Buffalo Chicken and Rice Bowl, or serve alongside Herbs de Provence Grilled Chicken for a complete meal.  

Ingredients and Substitutions 

Jasmine Rice - We choose Jasmine rice every time because it absorbs flavor well, it's naturally fragrant, and when cooked, the grains separate while remaining soft and tender, resulting in a fluffy texture. Basmati and long grain white rice can be substituted using the same broth-to-rice ratios.

Bone Broth - Homemade or store-bought chicken or beef bone broth can be used. We prefer using an affordable organic brand with simple ingredients like Better Goods for this recipe. Have extra broth on hand? Use it up in a hearty Chicken Noodle Soup without Celery, Crockpot Cowboy Soup, or 15 Bean Soup with Sausage.

Butter - Adds a rich creaminess to the rice. Olive oil, ghee, or avocado oil can be substituted.

Sofrito - This is optional, but it's a quick way to add an extra punch of flavor to the rice. It adds the perfect touch to our Cuban Chicken Soup.

Cilantro or Parsley - To add freshness and color to the rice. 

How to Make Bone Broth Rice Step by Step

Stovetop Method

Note: Use 1 ½ cups bone broth for every 1 cup Jasmine rice.

Step 1. Rinse rice with cold water to remove excess starch and to prevent the rice from being overly sticky. 

Step 2. Bring bone broth and sofrito (if using) to a boil in a medium saucepan. Stir to be sure the sofrito is well combined in the bone broth. 

Step 3. After the bone broth mixture is boiling, add the jasmine rice. Stir to prevent sticking. Cover and reduce heat to medium or medium-low. Simmer for around 15 minutes or until the liquid is completely absorbed. 

Step 4. Once done, remove the lid and fluff rice. Stir in butter and cilantro or parsley, then serve immediately. 

Instant Pot Instructions 

Note: Use 1 cup bone broth for every 1 cup Jasmine rice.

Step 1. Place the rinsed rice, bone broth, and sofrito (if using) in the Instant Pot. Close the Instant Pot lid, set the valve to the "Sealing" position, and select the "Pressure Cook" or "Manual" mode. Cook on high pressure for 5 minutes. Allow for a natural release for at least 10 minutes. 

Step 2. Once done and all the pressure has been released, fluff the rice and fold in butter. Top with fresh cilantro or parsley and serve warm. 

Rice Cooker Instructions 

Note: Refer to your rice cooker manual for guidance on liquid-to-rice ratios.

Step 1. Place the rinsed rice, broth, and sofrito (if using) into the rice cooker. Start the rice cooker according to its instructions for white rice.

Step 2. Once the rice cooker indicates that the rice is done, let it rest for around 5 minutes. This helps the rice absorb any remaining liquid and makes it easier to fluff.

Step 3. Fluff the rice with a fork, fold in the butter and fresh cilantro or parsley. Serve immediately. 

Cooking Tips

• Taste your broth before adding additional salt. I recommend starting with low-sodium or unsalted bone broth so you can season to taste.
• Don't forget to rinse your rice. This removes excess starch, which allows the grains to cook up fluffy instead of becoming overly sticky.
• Avoid stirring while the rice cooks. Stirring releases starches from the grains and can make the rice sticky or gummy.

Troubleshooting

Must Try Flavor Variations 

• Turmeric and Ginger: Infuse the bone broth rice with turmeric and grated ginger for a warm and earthy flavor.
• Mushroom and Thyme: Sauté mushrooms and thyme in butter before adding them to the bone broth rice.
• Lemon and Garlic: Add freshly squeezed lemon juice and minced garlic to the bone broth rice for a bright and tangy flavor.

Storing and Reheating 

Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months. Be sure to thaw completely before eating.

Reheat in a microwave-safe bowl with a damp paper towel for 30-second intervals, stirring in between until fully reheated. Add a little extra bone broth or water to the rice before microwaving to ensure the rice doesn't dry out.

Frequently Asked Questions 

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Bone Broth Rice (Stovetop, Rice Cooker & Instant Pot)

Kate

Bone Broth Rice is an easy way to add more flavor to plain rice using store-bought or homemade bone broth. Whether you cook it on the stovetop, in a rice cooker, or in the Instant Pot, the jasmine rice turns out fluffy, tender, and full of rich, savory flavor every time.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American

Servings 4 Servings

Calories 206 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup jasmine rice Basmati or long-grain white rice can be substituted
• ▢ 1 ½ cups bone broth chicken or beef (1 cup for Instant Pot method and refer to rice cooker for amount of broth to use)
• ▢ 1 tablespoon butter
• ▢ 2 tablespoons sofrito optional
• ▢ 1 tablespoon minced cilantro or parsley optional

Instructions

 

Stovetop Instructions

• Rinse rice with cold water to remove excess starch and to prevent the rice from being overly sticky.
• Bring 1 ½ cups bone broth and sofrito (if using) to a boil in a medium saucepan.
• After the bone broth mixture is boiling, add the jasmine rice. Stir to prevent sticking. Cover and reduce heat to medium, medium low. Simmer for around 15 minutes or until the liquid is completely absorbed.
• Once done, remove the lid and fluff rice. Stir in butter and cilantro or parsley then serve immediately.

Instant Pot Instructions

• Place rinsed rice, 1 cup bone broth, and sofrito (if using) in the instant pot. Close the Instant Pot lid, set the valve to the "Sealing" position, and select the "Pressure Cook" or "Manual" mode. Cook on high pressure for 5 minutes. Allow for a natural release for at least 10 minutes. 
• Once done and all the pressure has been released, fluff the rice and fold in butter. Top with fresh cilantro or parsley and serve warm. 

Rice Cooker Instructions

• Place the rinsed rice, bone broth, and sofrito (if using) into the rice cooker. Start the rice cooker according to the rice cooker instructions for white rice. Refer to the manual for the amount of bone broth to use for the white rice setting.
• Once the rice cooker indicates that the rice is done, let it rest for around 5 minutes. This helps the rice absorb any remaining liquid and makes it easier to fluff.
• Fluff the rice with a fork, fold in the butter and fresh cilantro. Serve immediately. 

Notes

Measurement Notes: 

• Stovetop: use 1 ½ cups broth for every 1 cup rice 
• Instant Pot: use 1 cup broth for every 1 cup rice 
• Rice Cooker: refer to the instruction manual for your specific rice cooker for the rice-to-broth ratio 

 

Cooking Tips:

• Taste your broth before adding additional salt. 
• Rinse your rice to remove excess starch.
• Avoid stirring while the rice cooks. This can make the rice sticky or gummy.

 

Troubleshooting: 

• If your rice is still hard and the broth has already been absorbed, add 2-3 tablespoons of bone broth, cover, and cook for a few more minutes. Keep the heat low so the bottom doesn't burn while the rice finishes steaming.
• If your rice is sticking to the pot, reduce the heat to low as soon as the broth comes to a boil and avoid high heat. 
• If the rice isn't fluffy, this can be because the rice wasn't rinsed before cooking. 

 

Storage & Reheating:

• Store in an airtight container in the refrigerator for up to 3-4 days.
• Freeze for up to 3 months. Be sure to thaw completely before eating.
• Reheat in a microwave-safe bowl with a damp paper towel for 30-second intervals, stirring in between until fully reheated. Add a little extra bone broth or water to the rice before microwaving to ensure the rice doesn't dry out.

 

Cooking with Brown Rice: Follow the cooking instructions for the variety of brown rice you're using and replace the recommended water with bone broth.

Nutrition

Calories: 206kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 58mgPotassium: 54mgFiber: 1gSugar: 0.1gVitamin A: 87IUCalcium: 14mgIron: 0.4mg

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