1 litre (4 cups) chicken broth

500 ml (2 cups) parboiled rice

In a saucepan, bring the chicken broth to a boil. Add the rice. Cover and cook over low heat for about 18 minutes or until the liquid has been absorbed. Remove from the heat. Stir and let rest, covered, for 3 to 5 minutes, until the rice is tender.

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