Add the broth and rice, and stir to combine. Bring the ingredients to a boil, then reduce to a simmer.
2 cup(s) water, 1 cup(s) long grain white rice
Cook uncovered for 15-17 minutes. Cook without stirring until the water is absorbed and pockets form in the rice. The water should be equal with the "pockets."
Cover, turn off the turn, and let the rest undisturbed for 20 minutes. After 20 minutes, uncover and use a fork to fluff. Taste, and season with salt and pepper.
Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of rice. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.