Greasy Rice

View photos and entire recipe article HERE
Recipe by South Your Mouth

Greasy Rice

2 cups pan juices/broth/stock

1 cup uncooked, long-grain white rice

Salt to taste


Using a 4-cup measuring pitcher, measure 2 cups of broth.  The fat* will settle on the top of the broth – do not consider the fat when measuring the broth.  You need 2 full cups of liquid.  If the meat you've cooked doesn't render a full two cups of liquid, add chicken broth or water until you have two full cups.


Add the broth (with fat) to a medium saucepan.  Add uncooked rice and heat on high until boiling.  Salt to taste (I don’t usually have to add salt at this point because well-seasoned meat should produce well-seasoned broth but you do want the broth to be a little on the salty side as it will be what seasons the rice).  Once boiling, cover and reduce heat to medium-low.  Cook for 20 minutes, stirring occasionally.  Remove from heat and let sit, covered, for 10 minutes.


*If I've cooked meat that is especially fatty (a Boston butt, a pan of chicken thighs, etc.), I will often ladle off some of the fat.  I've never measured how much fat I actually include but if I had to guess, I’d say I like to have about 1/3 cup.


Optional Microwave Preparation:

Combine stock, rice and salt to taste in a 1-quart baking dish. Cover dish with a fitted lid and microwave on high for 10 minutes. Reduce heat to 50% then microwave for an additional 10 minutes. Fluff rice with a fork before serving.