• 1½ Cups basmati rice
  • 3 Cups Chicken broth (I always use home made)
  • 1 Tbsp. Chicken fat (I use the fat that I keep in the freezer from the top of the broth I make)
  • 1 clove crushed garlic
  • Pinch sea salt flakes


  • In a strainer, rinse rice.
  • In a medium saucepan on Medium heat, heat chicken fat.
  • When the fat is melted and bubbling slightly, add garlic and stir. Don’t allow the garlic to burn.
  • Stir in the rice and coat the rice in the chicken fat.
  • Turn the heat up to high and pour in stock and a pinch of salt.
  • Put the lid on and bring to the boil. When the stock is boiling, turn the heat down to low and simmer.
  • When the stock has almost evaporated after about 7-8 minutes, turn the heat off and leave the lid on. Allow the rice to rest for 5-10 minutes to allow all the stock to be absorbed and for the rice to be nice and fluffy.
  • Serve with your favourite accompaniment. See BBQ Chicken Satay in Main Meals.
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