Dill Pickle Broth Rice
A tangy, herbaceous rice dish made by cooking long-grain rice in dill pickle-infused chicken broth, finished with fresh dill and crispy pickles. The pickle juice adds brightness and depth while the aromatic broth keeps the grains tender and flavorful. Serve alongside roasted chicken, pork, or fish.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 35 min
- Makes
- About 3 cups (serves 4 as a side)
Steps
Before you start
- Measure out the rice and broth so they are ready to add
- Have the dill pickles chopped and dill fresh or dried on hand
- Use a 2-quart saucepan with a tight-fitting lid
Toast the rice
- Heat the butter in a 2-quart saucepan over medium heat.
- Once foaming, add the minced shallot and cook, stirring often, for 1–2 minutes until fragrant and softened.
- Add the rice and stir constantly for 2–3 minutes until the grains are coated in butter and smell slightly nutty.
- Do not brown.
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Ready when: Rice grains are translucent at the edges and smell toasted
Tip: Toasting the rice prevents it from clumping and gives it a slightly nutty flavor.
Add liquid and bring to boil
- Pour in the chicken broth and dill pickle juice, stirring once to combine.
- Increase heat to high and bring the liquid to a rolling boil, about 3–4 minutes.
- You should see steam rising and bubbles breaking the surface vigorously.
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Ready when: Liquid boils actively with large bubbles
Tip: Use a boil to drive off any excess moisture from the pickle juice before simmering.
Reduce heat and simmer covered
- Once boiling, immediately reduce heat to low.
- Cover the saucepan with a tight-fitting lid and simmer undisturbed for 16–18 minutes.
- The liquid should be absorbed almost completely and steam should gently escape from the pot.
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Ready when: Rice grains are tender when bitten, no excess liquid remains, small steam holes appear on the surface
Tip: Do not lift the lid during cooking or you'll release steam and extend the cooking time. Trust the time.
Fluff and add pickles
- Remove from heat.
- Let stand, covered, for 5 minutes.
- Then uncover and use a fork to gently fluff the rice, separating the grains.
- Fold in the chopped dill pickles (patted dry to avoid excess moisture), fresh dill if using, and season with salt and freshly ground black pepper to taste.
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Ready when: All grains are separated, pickles are evenly distributed, no excess moisture in the pan
Tip: Pat the chopped pickles dry so they add flavor without making the rice soggy.
Good to know
Tips
- Pat the chopped dill pickles completely dry with paper towels before folding them in. Excess pickle liquid can make the finished rice soggy.
- Taste the rice before adding salt—the pickle juice and broth already contribute saltiness. You may need less salt than you expect.
- For crispier pickle pieces, add some of the chopped pickles as a garnish after cooking rather than folding all of them in.
- Pair this rice with roasted chicken, grilled pork chops, or pan-seared salmon. It also complements creamy or rich mains since the tang cuts through fat.
Make ahead
You can prepare the minced shallot and chop the dill pickles up to 4 hours ahead and store them separately in the refrigerator. The finished rice is best served warm but can be refrigerated and reheated with a splash of broth if needed.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add 2–3 tablespoons of broth or water and warm over medium heat in a saucepan, stirring gently, or microwave in a covered bowl with a splash of liquid for 1–2 minutes. Do not freeze, as the pickle flavor and rice texture deteriorate.
Substitutions
- long-grain white rice → jasmine rice or basmati rice. Both have a slightly floral character that complements the dill and pickle notes well. Use 1:1.8 broth-to-rice ratio instead (adjust liquid to 2.7 cups / 640 ml).
- fresh dill → 1 teaspoon dried dill. Dried dill is more concentrated, so use less. Stir it in during step 1 with the shallot.
- low-sodium chicken broth → vegetable broth. For a vegetarian version, use vegetable broth; the flavor will be lighter but still bright from the pickle juice.
- dill pickles → half-sour pickles or bread-and-butter pickles. Half-sours add more tang; bread-and-butter pickles add sweetness. Chop and use the same amount, but taste before seasoning.
