Chicken Herb Rice Recipe
This is my method for making deeply flavorful rice. The most important step is toasting the rice and aromatics in butter before adding any liquid; this builds a nutty, savory foundation that you can’t get from just boiling everything together.
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 1 1/4 cups jasmine rice, rinsed well
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon Diamond Crystal kosher salt
- 2 1/4 cups chicken broth
- 2 tablespoons unsalted butter, for finishing
- 2 tablespoons fresh parsley, chopped
- Fresh lemon juice, for serving
Toast the Rice and Aromatics
In a medium saucepan with a tight-fitting lid, melt 2 tablespoons of butter over medium heat.
Add the finely chopped shallot and cook for ~2-3 minutes until it has softened and become fragrant.
Add the rinsed jasmine rice to the pot. Stir constantly for about 2 minutes, until the grains are coated in butter and smell nutty and toasty.
Simmer the Rice
Pour the chicken broth into the pot. Add the salt, thyme sprigs, and rosemary sprig.
Bring the liquid to a boil, then immediately reduce the heat to the lowest possible setting and cover the pot with the lid.
Let it simmer completely undisturbed for 17 minutes. Do not lift the lid.
Rest and Finish the Rice
Remove the pot from the heat and let it stand, still covered, for 5-10 minutes. This step is critical; it allows the rice to finish steaming and ensures a fluffy texture.
Remove the lid. Fish out and discard the thyme and rosemary sprigs. Add the remaining 2 tablespoons of butter and the fresh parsley.
Fluff the rice with a fork, which will incorporate the butter as it melts. Squeeze a small amount of fresh lemon juice over the rice, taste, and adjust with more salt if needed. Serve immediately.
Chicken Herb Rice
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot finely chopped
- 1 1/4 cups jasmine rice rinsed well
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 teaspoon Diamond Crystal kosher salt
- 2 1/4 cups chicken broth
- 2 tablespoons unsalted butter for finishing
- 2 tablespoons fresh parsley chopped
- Fresh lemon juice for serving
Method
- Melt 2 tbsp butter in medium saucepan over medium heat.
- Cook chopped shallot 2-3 minutes until softened.
- Add rinsed rice, stir 2 minutes until toasted and nutty.
- Add broth, salt, thyme and rosemary sprigs. Bring to boil.
- Reduce heat to lowest setting, cover and simmer 17 minutes undisturbed.
- Remove from heat, let stand covered 5-10 minutes.
- Remove herb sprigs, add 2 tbsp butter and parsley.
- Fluff with fork, add lemon juice and salt to taste.
