Aromatic, flavorful, and perfectly tender, this Rosemary Basmati Rice is the ultimate side dish for any occasion. With minimal prep and just one pot required, it's a breeze to prepare-whether you're looking to impress your family on a busy weeknight or add a touch of elegance to your Thanksgiving turkey dinner. The fragrant herb-infused rice enhances your meal, bringing depth and satisfaction to every bite.
Why I Love This
- Quick and Clean: I love this recipe because it elevates your rice-and, in turn, your entire meal-with so little effort. It goes just two steps beyond simply dumping rice and water into a pot, infusing your rice with aromatic, flavorful notes that transform a simple side dish into a true experience for your palate.
- Tastes Delicious: Though this is primarily rosemary rice, it's also infused with thyme, garlic, and Italian seasoning, all cooking to tender perfection in chicken broth to create a perfectly balanced flavor.
- Perfect Side: Whether it's a typical Tuesday dinner at home or a Christmas party at your grandmother's house, this Rosemary Basmati Rice is the perfect addition to your meal.
This pairs well with this amazing main dish recipe for a delicious and satisfying meal.
Jump to:
Ingredients
- Basmati Rice - I like to use white basmati rice for this recipe because of it's non-sticky, tender texture and it's light nutty flavor that compliments the additional flavors of the spices.
- Chicken Broth - cooking the rice in the chicken broth adds an umami flavor and depth to the rice, acting as the perfect backdrop for the spices to shine forward.
- Water - a little water is used to tame the flavors ever so slightly.
- Unsalted butter - I like to use unsalted butter because there is already so much sodium in the chicken broth, even if using a low-sodium variety.
- Rosemary - you can use fresh or dried rosemary. I have used dried here because that's what I typically have in the house but using fresh would give a much fuller and bold flavor - just ensure you chop it finely.
- Thyme - this spice can overwhelm a dish quickly so I have added a smaller amount. You can use fresh if you desire, but be careful not to add more than what is called for.
- Italian seasoning - using a blended seasoning like Italian seasoning helps balance the overall flavor of the Rosemary Rice, ensuring that no single herb or spice overpowers the dish. It creates a more harmonious and well-rounded taste.
- Garlic powder - garlic adds amazing flavor, warmth and depth to a dish while grounding the flavors. You can use minced or fresh if you prefer but I like to use powder in this dish so that it evenly distributes, absorbs well and doesn't leave chunks of garlic.
- Salt - this is optional. I actually prefer to omit it as I tend to find dishes salty in general, but my husband and daughter didn't find it too salty, so it's all about preference.
See recipe card for quantities.
Instructions
Step 1: In a medium-sized pot, melt 2 tablespoons of unsalted butter over medium heat. Let it gently sizzle, but avoid browning the butter unless a slightly nutty flavor is desired.
Step 2: While the butter is melting, rinse the basmati rice under cold running water until the water runs clear. This step removes excess starch and helps ensure the rice cooks up light and fluffy.
Step 3: Add the rinsed and drained rice to the saucepan with the melted butter. Sprinkle all the spices over the rice. Sauté the rice and spices together for about 2 minutes, stirring frequently until the rice becomes slightly translucent and fragrant.
Step 4: Pour in chicken broth and water. Stir well to combine and bring the mixture to a gentle boil.
Step 5: Once it boils, reduce the heat to low, cover the saucepan, and let the rice simmer gently for about 15 minutes, or until all the liquid is absorbed and the rice is tender.
Step 6: Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 minutes. After resting, fluff the rice gently with a fork before serving.
Hint: After 15 minutes, quickly lift the lid to check how much water the rosemary basmati rice has absorbed-this brief peek won't ruin the rice and helps you gauge how much more cooking time is needed. If most of the liquid is gone, turn off the heat and let the rice sit, covered, for another 5-10 minutes to absorb the remaining moisture. Then, fluff and serve.
Substitutions
- Brown Rice - you could easily substitute brown rice or sprouted brown rice.
- Quinoa - if you are avoiding rice you could use quinoa which has a similar taste profile. You can substitute it 1 for 1, just your cooking time may vary - likely a little less.
- Dairy Free - You can easily make this dairy free by using whatever butter alternative you desire. I quite like the Country Crock unsalted plant butter.
Variations
- Bold and Full - use fresh herbs and garlic instead of dried. This gives a more robust, earthy and slightly peppery flavor to the rosemary rice.
- Deluxe - use a combination of rices that cook in a similar amount of time such as basmati, brown rice and red rice. This can add texture, flavor, and visual appeal to your side dish!
- Spice it up - Sprinkle a touch of pepper to add a gentle kick that complements the herbaceous flavors of the rice.
See this cheddar chive biscuit recipe for another great side dish!
Equipment
I love to use an enameled cast iron pot to cook my rosemary basmati rice in. It distributes the heat evenly, helps to prevent burning by withstanding high heat and doesn't add unwanted flavors. For a lot of things, I love using raw cast iron, but the flavors in this are delicate and aiming for a specific taste profile so we don't want the extra added flavors raw cast iron would provide. Of course, whatever pot you have on hand will also do.
Storage
The first few days: You can store leftover basmati rice in an airtight container in the fridge for up to 5 days.
Freezing: If you have a substantial amount of rice leftover you can freeze it to use in soups. I wouldn't recommend saving it this way to eat as a side dish again as the texture will become less desirable. That said, this Rosemary Basmati Rice makes an excellent addition to chicken and rice soup! To thaw, simple leave on the counter for a few hours or leave it in the fridge overnight.
Reheating: You can reheat the rice that was stored in the fridge in the microwave for a minute or so. Alternatively you can fry it with a little butter or oil in a skillet for a crispier version. If doing the latter, just ensure you only slightly brown it as over crisping it can make it difficult to eat.
Top Tip
Do not skip rinsing the rice. Rinsing rice before cooking removes excess surface starch, which helps prevent it from becoming sticky or clumpy. It also cleans the grains of any dust or debris, resulting in fluffier, better-textured rice that's more appealing.
FAQ
Yes, you can use other rice but your cooking times may vary. I recommend brown or sprouted brown rice, jasmine, Texmati or Arborio rice.
If you choose to use just water you will greatly compromise on flavor. If you do not have chicken broth or stock on hand you can use chicken bouillon - use ½ teaspoon for every cup of water.
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Rosemary Basmati Rice
- Total Time: 25 minutes
- Yield: 3 cups 1x
Description
Aromatic, flavorful, and easy to make, this Rosemary Basmati Rice is a versatile one-pot side that adds elegance to any meal-from weeknight dinners to holiday feasts.
Ingredients
2 tablespoons (1 ounce) unsalted butter
1 cup (195 grams) basmati rice
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon salt (optional)
2 cups (475 ml) chicken broth
¼ cup (60 ml) water
Instructions
- In a medium-sized pot, melt 2 tablespoons of unsalted butter over medium heat. Let it gently sizzle, but avoid browning the butter unless a slightly nutty flavor is desired.
- While the butter is melting, rinse the basmati rice under cold running water until the water runs clear. This step removes excess starch and helps ensure the rice cooks up light and fluffy.
- Add the rinsed and drained rice to the saucepan with the melted butter. Sprinkle all the spices over the rice. Sauté the rice and spices together for about 2 minutes, stirring frequently until the rice becomes slightly translucent and fragrant. The goal is to lightly toast the rice and release the aroma of the rosemary.
- Pour in chicken broth and water. Stir well to combine and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer gently for about 15 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid during cooking to retain steam.
- Once the rice is cooked, remove the pan from heat and let it sit, covered, for 5 minutes. This resting period allows the steam to finish cooking the rice evenly. After resting, fluff the rice gently with a fork before serving.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Cooktop
- Cuisine: American
Jenice Wallace says
This recipe provides a simple way to elevate a simple side dish into something new and vibrant without a ton of extra steps and ingredients. The simple addition of herbs and chicken broth makes for an easy way to make a new version of a dependable side dish. Perfect for evening meals or special occasions.