Chicken Herb Rice
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
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.
Notes
Do not lift lid while cooking.
Rice must rest covered for proper texture.