Rice has kind of been a hot topic for discussion in the paleo world of late. I’ve always been fairly adamant about the importance of personalizing the paleo diet for yourself so, in my mind, that’s really what we should be discussing instead. I advocate using “strict paleo” as an excellent start to a healthy, non inflammatory elimination diet and then adding in foods to establish personal tolerance. (For more information, I’ve written this article.) As a result, I’ve “tested” how my family and I feel when we include rice in our diet and we’ve all had great results.
Like this post? Want to share the article? Pin it to your favorite Pinterest boards!
After establishing that my family tolerates rice quite nicely, I was interested in increasing the nutrient density of the dish. Naturally, bone broth and grass-fed butter came to mind! And I’ve been making it that way ever since.
(You can use water instead of bone broth but I do really recommend trying to use it whenever possible.)
- 2 cups bone broth (can substitute water if you don’t have any bone broth)
- 1 cup white rice
- 1 tablespoon butter, preferably grass fed
- 1 teaspoon salt
1. Put your rice into a medium sized pot. (Make sure that the pot you use has a matching lid, you’ll need it.)
2. Add bone broth to the rice.
3. Add butter and salt to your bone broth and rice. (I had melted butter on hand so that’s why it looks like that in my picture but you can just add the butter still cold.)
4. Put your pot on the stove and turn it on high heat. You want to bring it to boil so that it looks something like this:
5. Once you’ve gotten it boiling, turn down the heat to simmer. (Since each stove is different, here’s a picture of how big the flame should be:)
6. Once you’ve turned the heat down, place the lid on your pot.
6. Set a time for 15 minutes and don’t open the lid until that time is up (you don’t want to let the steam escape). Check if it’s done at 15 minutes by tasting a little from the top. It doesn’t normally take longer than 20 minutes for this amount of rice.
This rice makes for a pretty versatile side dish. I often reheat it in small batches in our toaster oven with a chunk of grass fed butter on top.