This fluffy Italian herb rice is the easiest side dish you’ll ever try! You only need a pan and a handful of ingredients for a delicious side dish that pairs great with almost everything.
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I’m a firm believer in rice as the perfect side dish for loads of things, from grilled chicken to roasted vegetables or shrimp. I also love it as a companion to creamy dishes such as this delicious Creamy Mustard Chicken.
And this Italian herb rice has been a staple in our home for years. That’s because it’s ridiculously easy to make, full of flavor and works like a charm with just about anything.
It couldn’t be easier to make, too. Everything goes in the pan and there’s no stirring required like you would do with risotto. You just need a pan with a tight lid and you’ll get perfectly cooked, fluffy rice every time.
Why you’ll love this Italian herb rice
- You’ll turn plain rice into something super flavorful and a little bit fancy.
- Super easy to make without any stirring at all.
- It pairs with just about everything and I’ve been known to eat it as is from time to time!
What you’ll need
Olive oil — Just a splash of olive oil to toast the rice in and get the flavors going.
Rice — Long grain rice is perfect here because it gets the fluffiest results. Basmati or jasmine both work great.
Fresh herbs — I love a mix of fresh rosemary and thyme, but you can use whatever kind of herbs you like. If all you have are dried herbs, half a teaspoon each would be enough.
Vegetable stock — Shop-bought is fine but if you have homemade stock, use that instead for the best flavor.
Butter — Just a bit to make this easy Italian rice super rich and flavorful!
Pro tip
Don’t remove the lid to check on the rice during cooking because you don’t want to let out that steam!
How to make Italian herb rice
Heat the olive oil in a large pan and add the rice. Toast for a minute, stirring often, then stir in the rosemary, thyme and black pepper.
Pour in the vegetable stock and stir well. Increase the heat to bring to a boil, then reduce the heat to low and cover the pan with a lid.
Simmer covered for 15 minutes until the rice is tender, then turn off the heat and leave covered for 5 more minutes.
Stir in the butter and fluff the rice. Adjust the seasoning to taste, then garnish with fresh basil and serve.
Substitutions and variations
- You can make this Italian herb rice vegan by using a plant-based butter or skipping it altogether.
- Stir in a clove or two of minced garlic with the rice for extra flavor.
- Stir in a handful of grated Parmesan at the end for that cheesy touch!
Helpful tips
- Don’t be tempted to crank up the heat because boiling the rice too hard can result in uneven cooking or mushy rice.
- That 5-minute rest after turning off the heat is key! It helps finish cooking and gives you fluffy, separated grains.
- While fresh herbs are what makes this Italian rice delicious, more isn’t always better. Rosemary especially can overpower if you add too much.
What to serve with Italian herb rice
- As a side for grilled or roasted chicken; it’s even great to make for some rotisserie chicken and have a full dinner ready without effort.
- The herbs in the rice go really well with flaky fish, such as seared salmon or white fish, especially with a squeeze of lemon on top.
- Roasted zucchini, eggplant, or bell peppers with a drizzle of balsamic reduction are so good with this.
Leftovers and storage
- This rice is best served immediately. If you do have leftovers, store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of water or broth to loosen it up.
- I wouldn’t recommend freezing this Italian rice.
If you’ve tried this Italian herb rice recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Italian Herb Rice
Ingredients
- 2 tablespoons olive oil
- 2 cups (350 g) long-grain white rice
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon ground black pepper
- 4 cups (1000 ml) vegetable stock
- 1 tablespoon butter
- 6-8 fresh basil leaves, roughly shredded
- Salt and extra ground black pepper to taste
Instructions
- Heat the olive oil in a large pan and add the rice. Toast for a minute, stirring often, then stir in the rosemary, thyme and black pepper.2 tablespoons olive oil2 cups long-grain white rice1 tablespoon fresh thyme1 tablespoon fresh rosemary¼ teaspoon ground black pepper
- Pour in the vegetable stock and stir well. Increase the heat to bring to a boil, then reduce the heat to low and cover the pan with a lid.4 cups vegetable stock
- Simmer covered for 15 minutes until the rice is tender, then turn off the heat and leave covered for 5 more minutes.
- Stir in the butter and fluff the rice. Adjust the seasoning to taste, then garnish with fresh basil and serve.
Notes
- You’re going to need a pan that has a tight lid for the best result.
- Don’t use easy cook rice; any other kind of long rice works, such as Jasmine or basmati.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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