| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 3 to 5 servings |
Ingredients
- 2 tablespoons butter
- 1 shallot, chopped
- 1 1/2 cups long-grain rice
- Salt and freshly ground black pepper
- 2 1/2 cups chicken broth or water, warmed
- 1 clove garlic, smashed
- 2 sprigs fresh thyme
- 1 tablespoon freshly chopped parsley leaves, for garnish
Instructions
- Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
- Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 374 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 20 mg |
| Sodium | 570 mg |
Reviews
I am not the best rice cooker. Lol. This recipe has made me a STAR rice cooker!!!!! I thank you. A keeper for sure.
This is a great basic recipe that you can adapt to your preferences. We just returned from out of town so my pantry is quite bare. I was out of onion so omitted that and used 3 cloves of garlic. In addition, I added approx. a tsp of dried oregano, thyme, parsley, salt, and 1/2 tsp of garlic powder and fresh ground pepper. I sautéed the garlic and seasonings in the butter then added the rice and toasted it for a couple minutes. I used chicken bone broth and squeezed 1/2 of a small lemon for a little added flavor. It was delicious.
This rice was excellent!!!
I made this as a side with swordfish for guests. It was excellent and easy to make. Followed recipe exactly. So, so good.
Came out perfect – I didn’t have thyme so did without it, great tasting! I put 2 crushed garlic cloves in there because I love garlic.
Very flavorful
I forgot to add the parsley and used minced garlic that didn’t need to be taken out. We loved it. Served it with wine and mushroom marinated pork.
Great, simple recipe for excellent rice.
The reviews for this dish are amazing. I’m wondering what everyone is doing that I’m not to give the rice so much flavor. I’ve made this dish twice and increased the ingredients the second time. Each time the rice came out nice and fluffy, but the flavor was bland. Any thoughts?
This turned out great for me. I doubled the garlic, pressed it rather than smashing it, and left it in. My kids loved it. I served it with a baked jerk chicken. Perfect combo.