Mushroom Brunch Rice

Four ingredients and one pot. Basmati rice cooked in chicken broth instead of water picks up savory depth that plain rice never achieves. Sliced mushrooms and a bay leaf simmer alongside, infusing every grain with earthy, aromatic flavor.

Basmati is the right choice here. Its long, slender grains cook up fluffy and separate rather than clumping together. The natural fragrance of basmati pairs especially well with mushrooms, both have that warm, slightly nutty quality.

The mushrooms release their moisture into the broth as they cook, which concentrates their flavor into the liquid the rice absorbs. By the time the rice is done, you can taste mushroom in every bite even though there’s only a cup of them in the pot.

Keep the lid on and the heat low. Basmati rice needs gentle, steady heat to cook evenly. Lifting the lid lets steam escape and leads to unevenly cooked grains.

Chef Tips

• Don’t rinse the basmati first if you want the starch to help the mushroom flavor cling to the grains. Rinse if you prefer each grain completely separate.
• Use low-sodium broth so you can control the salt. Full-sodium broth can make the finished rice too salty.
• Remove the bay leaf before serving. It’s easy to lose track of in the rice.
• Let the rice rest covered for 5 minutes after cooking, then fluff with a fork. This finishes steaming the top layer.

Variations

• Use a mix of mushroom varieties (cremini, shiitake, oyster) for a more complex, woodsy flavor.
• Add a splash of white wine with the broth for a slightly acidic brightness.
• Stir in fresh chives or parsley after cooking for color and a fresh herbal note.