- 1 cup long grain white rice
- 2 packets Instant Chicken Bone Broth
- ½ cup basil,
- ½ cup whole milk mozzarella cheese, shredded
- Lemon zest, to serve
- Pinch salt
Bring 1 cup of water to a boil in a medium saucepan. Add a pinch of salt. using a strainer, rinse the rice thoroughly under cold water until the water coming out of the strainer runs clear. When the water boils, add the rice and the contents of the broth packets. Stir, reduce heat to low and cover. Cook for 15–17 minutes or until the water is evaporated and the rice is tender. Try not to open the lid while cooking as it will release heat and alter the cooking process (see through lids are great for rice!)
Once the rice is done, remove from heat and stir in the mozzarella. Stir until melted and combined, then add the basil. Salt and pepper to taste. Serve with more basil for garnish.