Ingredients:

  • 1.5 cups long-grain white rice
  • 3 cups chicken bone broth
  • 1 tbsp ghee
  • 0.5 tsp sea salt
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme

Instructions:

  1. Rinse the long-grain rice under cold water for at least 60 seconds until the water runs clear. Shake the strainer vigorously to remove all excess moisture.
  2. Melt the ghee in a heavy-bottomed saucepan over medium heat. Add the smashed garlic and sauté until fragrant.
  3. Add the dry rice to the pan. Stir constantly for 2-3 minutes until the grains transition from translucent to a chalky white or light golden brown.
  4. Pour in the bone broth and add sea salt and thyme. Increase heat to medium-high until the first bubble breaks the surface.
  5. Immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes.
  6. Remove from heat and let the rice sit undisturbed with the lid on for 5 minutes to allow moisture to redistribute.
  7. Remove the garlic and thyme sprig, then gently fluff with a fork and serve.