This is our favorite HerbRice and it couldn't be easier to make! Mix the uncooked rice along with everything else in a large baking dish and throw it in the oven! Watch as the rice bakes to fluffy and tender perfection. Serve this herbed rice alongside your favorite meals -- it goes well with just about anything!
PREP: Preheat the oven to 400 degrees F. Very generously spray a glass or ceramic or glass (not metal) 9x13-inch pan. Cut butter into 8 separate tablespoons and set aside.
BAKE: Right into the prepared pan add the uncooked basmati rice, chicken stock, all the seasonings, salt & pepper to taste (I add 1/2 up to 3/4 tsp fine sea salt and 1/2 tsp pepper -- See Note 3). Add cut pieces of butter. Stir with a wooden spoon until ingredients are incorporated and spread in one even layer. Cover tightly with foil. Bake for 40 minutes. Then, remove the foil (save foil -- just set aside for now) and bake for 15 more minutes.
REST: Remove from the oven. Don't stir the rice. Top with the foil again and let stand at room temperature for 10 minutes. This is very important to avoid mushy rice!
ENJOY: After 10 minutes, gently mix everything together and lightly fluff rice with a fork. If desired, add fresh parsley to taste (we add 3 tablespoons, finely chopped) and lemon juice to taste (we add 2-3 tablespoons). Taste and add additional salt/pepper if needed. Gently stir and then serve!
Video
Notes
Note 1: Basmati rice: We tested with all different kinds of rice and none worked out very nicely except for basmati rice. If you don’t have this particular variety of rice I wouldn’t recommend making this recipe--you won't like the results.Note 2: Chicken stock: A high-quality, flavorful stock adds loads of flavor. We highly recommend Swanson’s® chicken stock in this recipe. Broth will also work but is slightly less flavorful. Use vegetable stock for a vegetarian version!Note 3: Salt: Not all salts season the same (you’ll need more or less depending on the salt used). I use fine sea salt in this recipe. You may want less salt if you are sensitive to salt or stock is overly salted. Add less if concerned, you can always add more at the end.