Boiled Rice

By Pierre Franey

Published January 21, 1992

Total Time
20 minutes
Rating
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Ingredients

Yield:4 servings

  • 3 cups remaining chicken broth (if not enough, add water)

  • 1 cup converted or parboiled rice

  • 1 tablespoon lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

18 grams carbs; 5 milligrams cholesterol; 117 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 258 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring the chicken broth to a boil and add the rice. Return to a boil and stir. Simmer for 17 minutes over low flame, covered. Add the lemon juice, blend well and serve with the chicken.

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