Rosemary Infused White Rice

Hi you guys!  I know it’s been a long time since I’ve posted an actual recipe.  Rest assured, I have been cooking, it’s just usually meals I’ve already shared.  Last night I needed something to go with my salmon, and my rosemary plant is doing so well I thought I’d snip off some to add to my rice.  This recipe is super easy and makes a great side dish, so I thought it would be a good one to share!  I used white rice, actually paella rice, since I’m trying to use up what’s in my kitchen, but you could easily swap in whatever rice you prefer.  I like to make all rice like risotto, but I’m not super-fussy about it.  I just think it cooks faster if you don’t add all the liquid at once.  I intended to make this rice like paella, and not stir it at all, but after a while it was obvious that my  stove has some serious hot spots – some of the rice was still raw and some was halfway cooked, so I gave in and stirred it a bit.  Still really easy and delicious.  The broth adds flavor that water really can’t, without adding fat and calories like extra butter does.

Rosemary Infused White Rice:

  • 1 large sprig rosemary, about 5-6 inches
  • 2 cups rice
  • 4 cups good quality low-sodium vegetable or chicken broth
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter


  1. Heat the olive oil and the butter over medium heat in a large skillet.
  2. Add the rice and let cook for a few minutes.
  3. Add the rosemary.
  4. When rice has heated, add enough broth to cover the rice.
  5. When liquid has almost all evaporated, stir and add more liquid to cover.
  6. Repeat, simmering on medium, until cooked through, about 30 minutes.
  7. If you run out of liquid, you can use water.  If you have liquid left over, that’s okay too.
IMG_5730May 9, 2015

Pre-liquid. I like my rice to get a little toasty first.

IMG_5731May 9, 2015

Just enough to cover.

IMG_5733May 9, 2015

Almost done. You can see how the rice is puffing up as it cooks.

IMG_5734May 9, 2015

All done. Transferred to another dish for serving.

IMG_5735May 9, 2015

As I enjoyed it, on a bed of arugula topped with my market-fresh salmon. Sidenote: Is this not the skinniest piece of salmon you’ve seen? The filet was so broad that they only had to cut a little bit, but it was tricky to cook without falling over.

I ate all the rice last night, and it was so good!  What’s your favorite way to eat rice?


2 thoughts on “Rosemary Infused White Rice

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