No more need to buy those boxes of flavored rices, foodie friends! I’ve been making my own for years, and not only are my easy recipes a gazillion times healthier without all of the weird and unhealthy additives and preservatives, loaded with sodium, artificial flavors and MSG, but homemade is also a fraction of the cost and tastes SO much better! This is one of my favorites, and happy to share it with you!
First off, it’s just plain best to use fresh herbs. Although you can buy them at the store, they’re super easy to grow, even if you live in a small efficiency apartment. If you have a window, you can grow herbs. Start with some nice potting soil for herbs and vegetables, such as a brand like Miracle Grow, always pinch them back for fullness, and you’ll have fresh herbs all year long. Some even root in a glass of water, so you never waste anything you’ve had to cut back! As soon as they root, you can just replant the sprigs you pinched off!
Secondly, I always like to add a least some chicken (or beef, etc.) flavor. Chicken broth never seems to add much flavor at all, so I like to use my stand-by jarred chicken base. It’s made by Superior Touch and they make all different kinds of wonderful bouillon bases. I use them in quite a lot of dishes, from soups, gravies and sauces, to just about anything that calls for water or broth that you can just dissolve it in.
Also, I do add a nice spoonful of fresh minced garlic. It not only adds flavor, but warmth and body to any dish you make it with. And like the chefs say, “If you don’t have breath after you eat, you didn’t really eat!”
Aaaaand here comes the naughty part, (you knew that was coming!), I really like to add a fair amount of real butter. 3 tablespoons may seem like a lot, but remember, you aren’t going to eat the whole pot at one sitting all by yourself! This makes a good four servings, so, divided up, it really isn’t that bad. And nothing beats the taste of real butter!! Unsalted butter has just one ingredient – - cream. That’s it.
Lastly, unlike my hubby, I personally really enjoy a little lemon zest in mine along with some chives and shaved parmesan cheese on top. But this is completely up to you, your own family’s preferences, and depends on what you’re planning on serving with it. If you enjoy it, and it pairs well with what you’re serving it with, then by all means, go for it!
There really isn’t anything else to tell. It’s just that simple. But it’s good, VERY good, loaded with flavor, and economical to boot! What’s not to love, right?! So stay away from those boxes! This takes about the same exact amount of time, and soooo much better for you! Not to mention tasty, too!
I really hope this helps you out, and save or print this one out because it goes GREAT with grilled foods this time of year. It stays hot in the pan, too, so you have plenty of time to finish up grilling and even make a salad to go alongside!
Have a beautiful summer day, and I’ll see you tomorrow!
- 2 cups + 2 Tbl. water
- 1 cup rice
- 3 Tbl. butter, cut up
- 1 Tbl. Superior Touch Better Than Bouillon Chicken Base
- 1½ tsp. finely minced fresh garlic
- ⅛ tsp. coarse ground black pepper
- 3 fresh basil leaves, stacked, rolled up lengthwise, and thinly sliced crossways
- ½ tsp. fresh thyme leaves
- ½ tsp. fresh oregano leaves
- ½ tsp. finely grated lemon zest, optional
- 1 small chive, finely snipped, optional
- finely shaved parmesan cheese, optional
- In medium saucepan, add water, rice, butter, chicken base, garlic and pepper.
- Cover and bring to a boil over medium heat.
- When just to a boil, stir in fresh herbs. Cover and turn heat down to LOW.
- LOW simmer for 15 minutes. Remove from heat and let stand for 5 minutes. (*Do not remove lid during cooking and resting time.)
- Stir and fluff with fork. *If wanting a bit lemon zest, add now.
- Garnish with a tiny bit of fresh oregano leaves, fresh thyme sprigs, chives and shaved parmesan cheese if desired.