4 cups low-sodium chicken broth or water
1 tablespoon butter or lard
1 teaspoon kosher salt, plus more as needed
1 cup long-grain white rice
1/2 cup packed fresh mint leaves
Bring the broth or water, butter, and salt to a boil in a large saucepan over high heat. Add the rice and cook uncovered at a full boil, stirring occasionally, for 7 minutes. Stir in the mint and boil until the rice is tender, about 1 minute more.
Remove from the heat, cover, and steam for 3 minutes — the texture will be looser and more similar to risotto rice than steamed rice. Remove the mint leaves if desired. Taste and season with more salt as needed.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
