Herbed Steamed Rice


"You can mix up the herbs, but it's always good to add tarragon if you're serving the rice with chicken," advises April Bloomfield. More Rice Dishes

Herbed Steamed Rice
Photo: © Con Poulos
Active Time:
10 mins
Total Time:
30 mins


  • 3 tablespoons unsalted butter

  • 1 medium onion, diced

  • 1 cup long-grain white rice, rinsed and drained

  • 1 garlic clove, minced

  • 1 1/2 cups water

  • Kosher salt

  • 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon


  1. In a medium saucepan, melt the butter. Add the onion, cover and cook over low heat until translucent, 5 minutes. Stir in the rice and garlic. Add the water and 1 teaspoon of salt and bring to a boil over high heat. Cover and cook over moderately low heat for 10 minutes.

  2. Replace the lid on the rice with a clean kitchen towel and remove from the heat. Let the rice stand, covered, for 5 minutes until tender. Using 2 forks, lightly fluff the rice. Gently stir in the herbs, season with salt, cover with the towel and the lid and let stand for up to 30 minutes before serving.

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