Rice And Gravy Recipe

Rinse and Measure

Rinse 1.5 cups long-grain white rice under cold running water until the water runs clear to remove excess starch. Drain well.

Cook Rice

In a medium saucepan, combine the rinsed rice, 2.75 cups water, 1/2 tsp salt, and 1 tbsp butter. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

Rest and Fluff

After 15 minutes, remove the pan from heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice gently with a fork. Keep warm while you make the gravy.

Melt Butter

In a medium skillet or saucepan over medium heat, melt 2 tbsp unsalted butter until it foams but does not brown, about 1 minute.

Make Roux

Add 3 tbsp all-purpose flour to the melted butter. Whisk continuously for 1.5–2 minutes until the mixture is golden and has a slightly nutty smell (this cooks out the raw flour taste).

Add Stock Gradually

Gradually whisk in 2 cups beef stock, adding a little at a time and whisking to eliminate lumps. Bring the mixture to a gentle simmer; it will begin to thicken.

Finish the Gravy

Stir in 1/2 cup milk to smooth the texture. Add 1 tsp Worcestershire sauce, 1/2 tsp soy sauce, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp freshly ground black pepper, and 1/4 tsp salt. Simmer gently for 3–5 minutes, stirring occasionally, until the gravy reaches your desired thickness. Taste and adjust seasoning: add a pinch more salt or a splash more Worcestershire/soy sauce if needed.

Optional Add-ins

If using shredded chicken or thawed mixed vegetables, stir them into the gravy now and warm through for 2–3 minutes. If you prefer a thinner gravy, stir in up to 2 tbsp additional stock or milk.

Finish and Garnish

Remove from heat, stir in 1 tbsp chopped fresh parsley if using. For a snack-style serving, add hot sauce to taste or a small drizzle of extra Worcestershire for bite.

Portion: Divide the cooked rice into 4 shallow bowls or small plates for snack-sized portions.

Top each portion of rice with a generous ladle of the gravy (with or without add-ins).

Garnish each serving with a sprinkle of chopped parsley and a crack of black pepper. Serve immediately while hot.