Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 cups long-grain white rice
3 cups canned low-salt chicken broth
3/4 teaspoon fresh lime juice
3/4 teaspoon salt
3 tablespoons butter
Preparation
Step 1
Place rice in large strainer. Rinse under cold running water until water runs off clear. Let rice drain thoroughly.
Step 2
Bring broth, lime juice and salt to boil in small saucepan. Cover; keep warm. Melt butter in heavy medium saucepan over medium heat. Add rice; stir until butter starts to brown, about 3 minutes. Mix broth mixture into rice. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes.
Step 3
Butter six 3/4-cup ramekins or custard cups. Divide rice among prepared ramekins, packing gently. (Can be made 2 hours ahead. Cool; cover with plastic. Let stand at room temperature. Rewarm, covered, in microwave on low 2 minutes.) Unmold rice onto plates.
