Chicken-y Rice

dsc_1164RECIPE #288, DAY #486


ORIGINAL RECIPE: Just life with kids and a steamer*

TIMING: An hour in the steamer. Less on the stovetop


TOOLS: A steamer or a rice cooker. Or not

COOK TYPE: Steamer/Rice cooker

HEALTH: White rice, oh how we love to love-hate you. Rice is the staff of life for like 2/3rds of the world’s people, and yet we have this idea in the US that it’s so terrible for us. Let me make a crazy suggestion: as depleted of fiber and vitamins as the refined version is, and as full of arsenic as it may be, rice is not our problem in America. Sugar and processed food is, as well as our bizarro-unhealthy relationship to food excess. We include various rices in our regular diet.


EXPERIENCE: I think this is a fine approximation of the flavored, boxed rice I grew up eating. It goes together in a snap and takes almost no mental energy. It accompanies many, many entrees and veggies. My kids think much more highly of it than that. They could eat it once a week, easy.

NOTES: You could make this rice on the stovetop, the normal way you make rice. Just cover and cook, using the amount of rice and liquid you would normally use.


  1. Put 1 1/2 cups Basmati rice and chicken broth in your steamer or rice cooker, in the amount specified by the manufacturer. Add 2 tablespoons butter, 1/2 teaspoon dry parsley, 1 tablespoon chicken bouillon, and 1/2 teaspoon salt.
  2. Cook according to directions. Turn into a bowl, fluff, and taste for seasonings.


Serve with basically any meat and veggie, or even a stew.

*Recipe changed from the original.


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