You will need a small saucepan with a tight-fitting lid to make this recipe. If desired, you can add 1/4 cup frozen peas, thawed, to the fluffed rice in step 2; cover and let sit for an additional 2 minutes to warm through.
- 1 teaspoon vegetable oil
- 3/4 cup long-grain white rice, rinsed
- 1-1/2 cups leftover South Carolina Shrimp Boil broth
1) Heat the oil in a small saucepan over medium heat until shimmering. Stir in the rice and cook until the edges of the grains begin to turn translucent, about 2 minutes. Add the broth and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, 12 to 15 minutes.
2) Off the heat, uncover the saucepan and place a clean kitchen towel folded in half over it, then replace the lid. Let the rice stand for 10 minutes, then fluff with a fork and serve.