WTF Is 'Brothy Rice', The Food Trend All Over Your Feeds?
If you’ve 1) been online recently and 2) love to find recipes on social media, chances are you’ve heard of “brothy rice”.
Though the techniques, ingredients, and recipes used in viral “brothy rice” videos are centuries old, the new term has done what many a catchy title has before it: turned an established food into a viral online hit.
This video, for instance, which sees a poster spoon ladles of creamy sauce over fluffy rice, chicken, and pak choi, has amassed millions of views.
Multiple creators have questioned the recipes’ sudden popularity, with one TikToker pointing out that variants of the dish have existed in Asia “since the dawn of time... it’s not a new thing”.
Another said: “Am I the only one who already... had brothy fucking rice?”
Here, Ashley Bennett, the head chef at Southeast Asian-inspired restaurant Ka Pao, shares why “brothy rice” is having such a moment, as well as how to perfect it at home.
What is brothy rice?
It’s more or less what it sounds like: any dish that involves pouring some form of broth, or stew, or sauce over rice, veggies, and/or meat.
It is, Bennett reminds us, not new. “Although the name feels modern, the idea is very old,” she explained.
“Rice served with broth or soup has been part of everyday eating across Asia and beyond for centuries. Variations exist in many cultures as food that is filling, gentle and practical, often eaten for comfort or recovery rather than show.”
Why has brothy rice gone so viral?
The meals are often simple, delicious, filling, and fast (I use a New York Times version about twice a week, because it takes next to no prep time). They are often healthy too.
“Brothy rice feels right for how people want to eat at the moment. It is comforting without being heavy and works with the reality of home cooking, where meals need to be flexible and low effort,” Bennett said.
“It suits batch cooking, leftovers and simple ingredients, and it feels genuinely nourishing, which makes it especially appealing in winter.”
How can I make the best “brothy rice”?
Whether you’ve been making the meals that inspired “brothy rice” for years or have found new recipes through the trend, Bennett has some advice.
“The most important thing is to treat the rice and the broth separately. Properly cooked rice gives structure, while a well-made broth brings depth and balance.
“Taking time with the stock and adjusting seasoning at the end makes all the difference, especially adding a little acidity to lift the flavour,” the chef said.
Want a professional-level finish? “Restaurants tend to put more care into their stock and are more confident about seasoning right up until the last moment,” she ended.
“They also think about how the dish finishes, adding freshness or texture so it feels complete. Those small touches are easy to recreate at home and instantly elevate the bowl.”